75 lbs pork tenderloin in Convection Oven
Terri
10/27/11 		In three days, I will be roasting 75 lbs of Marinated Pork Tenderloin in foil covered roaster pans in convection ovens to feed approx. 150. Each roast is +/- 10 lbs. Although I will be cutting them to fit in the roaster pans, I will still likely end up with it all divided between eight roaster pans so I can have 2 pans on each of the 2 shelves in each of the two convection ovens. I've never used a convection oven or cooked this much at one time. How long do I cook it without giving everyone food poisoning or serving dried out rocks? Sorry this got long but I didn't see this answered already.

Thank you so very much for your time and expertise!!!!!

Terri
10/27/11 		Hi again. Sorry to bother you but... I did some more searching and some checking. I think I might have found what I am looking in a conglomeration of answers on other streams. If you have time, please let me know if the following is correct. :-)

I should marinate my pork tenderloins, remove them from the marinade, cut the roasts into as equally sized pieces as possible and fit them into the roaster pans. I will cover them with foil and cook 1 hour at 350 degrees. Reduce the heat to 250 degees and cook another 6 - 6.5 hours (based on splitting the 75 lbs equally into 2 convection ovens). I will remove the foil the last 15 minutes to brown them. I will remove them from the oven and let them sit 20 minutes or so before slicing and serving them.

Will this work? I appreciate you taking your personal time to help!!

Thanks so much!!

ellen
10/28/11 		You did pretty well, but your timing is off;

When using a convection oven, reduce heat 25 degrees from a standard oven. Be sure to preheat.

Time according to the smallest roast, it won't be anywhere near 6 hours! More like 2. See the discussion about multiple roasts in the beef roasting article. Keep in mind that even at the lower heat, the convection oven cooks up to 25% faster than a regular oven. Use a meat thermometer.

If you are serving sliced and not shredded, one of the particular skills of the convection is the crispy roasty outsides. You won't get this if you cover tightly.

Terri
10/29/11 		THANK YOU!!!!! You are amazing! Have a great weekend. :-)