Simple/Fool Proof Pork Tenderloin recipes?

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Need to feed about 30 ppl, so I need an easy recipe that will satisfy most tastes.

And it’s going to be heated and served 36 hrs after grilling.

I want to marinate overnight tomorrow night, grill them early Thursday morning, and then they’re going to be refrigerated and reheated in the oven Friday night.

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As long as you use a meat thermometer, pork tenderloin is simple.

Take it to 150 would be my suggestion.

But the cooking, grilling, then reheating is gonna not be optimal for texture and taste.

I’d definitely add some type of glaze if I was reheating. Make a glaze and when they get warm in the oven, begin glazing.

I googled bourbon honey glaze and this is the first one that came up:

¾ cup Bourbon
2/3 cup light brown sugar
2 tablespoons Dijon mustard or whole grain Dijon mustard
1 ½ tablespoons Worcestershire sauce
1 tablespoon honey
1 tablespoon minced ginger
1 teaspoon apple cider vinegar
1 teaspoon Kosher salt
1 clove garlic, finely minced
¼ to ½ teaspoon **crushed red pepper flakes

Like someone already said, pork tenderloin is easy. It'll take whatever flavors you want.

I sear mine off over the hot coals then move to the other side for an offset cook. Typically, 375-400F for about 45 minutes.

This glaze is pretty good for inspiration.

I have cooked a million of these in all different ways/smokers/grills and the most consistent method is to marinate them before, then pour the marinade in a foil boat and put the tenderloin inside and twist it all up.

put the boat in a pan so it doesn't accidently drip in your oven.

cook at 350 for 20ish minutes. Pull at 137 (a meat thermometer is crucial here) and let rest until it hits 145.This time is for the small ones. If you are doing one of those huge ones, do 350 but go by temp only.

The allegro marinades are full of flavor. Love the honey garlic. Easy and cheap.

They heat great later and the meat is still tender and delicious. I cooked some a few weeks ago and used the leftovers in sliders - still tender and marinade flavored.

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This is a text book application for Sous Vide.

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True but for 30 people?

Gonna need a relatively powerful sous vide machine for that.