when discussing the menu for a group of hikers whose ETA we weren't completely sure about, my sous came up with an excellent idea which we immediately put to the test. The main was roasted pork tenderloin with a mustard/cream deglace which, because of the shaky timing, we needed to possibly hold for a considerable amount of time, perhaps 1 hour. He suggested searing complete strips of fillet, then slow roasting them at the core target temp (65°C) for a minimum of 90 minutes. Unfortunately, my gas-fired oven refused to be adjusted to much below 80°C, but we decided to attempt it anyway.
After about 90 minutes, the fillets felt right to the touch, we opened the oven door a little and waited for the feeding frenzy. 10 minutes before plating time, the outside felt a little too cold, so we cranked the heat up for a little while.
The result was spectacularly tender pork tenderloin! I had never cooked lean meat like this before. Going to look into low and slow roasting a lot more now. You live and learn. Even from a part-time sous ;-)
We were actually wondering if roasting meat at target core temp meant that you could hold the meat for extended periods of time, since the core couldn't possibly exceed the desired temp. Of course, the meat will get dry and tough eventually, but is there any mileage in this concept at all? Any low and slow experts on board?