Hello.. I came across this site, and am very grateful I did !!! I am catering a black-tie event from 7pm-10pm. Pork Tenderloin is on the menu. (they really really wanted it) . The venue only has 1 oven !!! as well as a warmer.. I am concerned how I need to prep/cook/transport the pork.. This event is held at a winery, and I would really like to get future jobs there, so the pork MUST be excellent !!! ha PLEASE HELP !!! Also, I need to bake bread !!!!