About Chef Glen L. Davis II Expertise I can answer almost any question about food. Food is my passion, if I don't know an answer I will find out and give you the best answer possible!
Experience I am a classically trained Chef. I have been the manager of several restaurants. I have been cooking LITERALLY since I could stand! I strive to learn new things every day and I enjoy helping people and I often assist my mother with a cooking class at her church.
Education/Credentials Trained with several chefs, and I have attended Culinary School. I have also worked every position in a restaurant setting from washing dishes to Kitchen Manager/ Chef. I also teach cooking classes and teach private lessons.
Question I will be preparing boneless pork loin for approximately 150-200 people. Do you have any suggestions for baking vs outdoor gas grill(grill is very large), marinates, any other tips for keeping the meat moist and tender. I will also be serving rice Pilaf, a black bean salad, possibly something green (veg), bread, dessert. I will have 4 ovens available to me in church kitchen.
Answer I would find a recipe for "braised" pork loin that sounds good to you and run with it. With large crowds, generally, a simple flavoring will work better. There are HUNDREDS of recipes online for you to choose from.
Braising, is a "wet" cooking method. Basically, you put the pork loins, whole, into "hotel" pans (full hotels) and put enough liquid to come about 1/4 of the way up the roast (I like a mixture of stock, wine and water, and yes I have cooked with wine at my church). Then you cook it around 300-350F, covered in foil, until the internal temperature is 150-155F. Allow it to "rest" when finished cooking for about 15 minutes. Then cut into portions and serve.
I hope this helps, it is the easiest way I know of to cook this for such a crowd, the grill will take FOREVER, let me know if I can be of further assistance.
