Cooking 3 tenderloins

Dr. Edward Warren said:

I need to cook 3 tenderloins for a party soon. They will be trimmed to
about 3 1/2 lbs each, salted, peppered, and perhaps dressed with a few
herbs after sauteeing for 10 - 12 minutes. Can I put all 3 in an oven
together? If they are 1 - 2 inches apart and a single tenderloin would
need 20 minutes, will the three need much more time?

Shouldn't need any more time. Keep them apart and the three will cook in
the same time it takes one, assuming they're all on a single pan and air
movement isn't impeded.

That separate timing thing applies to microwaves, not conventional or
convection ovens.

Pastorio

"Dr. Edward Warren" <[email hidden]> wrote in message
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I need to cook 3 tenderloins for a party soon. They will be trimmed to about 3
1/2 lbs each, salted, peppered, and perhaps dressed with a few herbs after
sauteeing for 10 - 12 minutes. Can I put all 3 in an oven together? If they
are 1 - 2 inches apart and a single tenderloin would need 20 minutes, will the
three need much more time?
Thank you,
Edward Warren

Please lose the HTML asd post in Plain text.

For the tenderloins adding 10 pounds of meat to the oven is no big deal.

The average oven can handle much more than that.

At the very end use a meat thermometer then allow the tenderloins to "rest"
several minutes before carving.

Dimitri

Thank you,
Ed Warren

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dr. Edward Warren" <[email hidden]> wrote in message
news:[email hidden]...
I need to cook 3 tenderloins for a party soon. They will be trimmed to

about 3

Quoted message said:

1/2 lbs each, salted, peppered, and perhaps dressed with a few herbs after
sauteeing for 10 - 12 minutes. Can I put all 3 in an oven together? If

they

Quoted message said:

are 1 - 2 inches apart and a single tenderloin would need 20 minutes, will

the

Quoted message said:

three need much more time?
Thank you,
Edward Warren

Please lose the HTML asd post in Plain text.

For the tenderloins adding 10 pounds of meat to the oven is no big deal.

The average oven can handle much more than that.

At the very end use a meat thermometer then allow the tenderloins to

"rest"

Quoted message said:

several minutes before carving.

Dimitri