This is a bit of an unusual post for me ... more a question looking for feedback from my cooking friends.
In a couple of weeks I will be cooking a birthday dinner. I'll be cooking it in Naramata BC, not in my house, and I will be in a situation where I am not sure what kind of shopping I will be able to do that day. There will be 8 at the dinner.
I have a menu in mind, having found out that I will have access to a bbq. I plan to do pork tenderloin on the bbq, served with double baked potatoes, and a caesar salad. I know that I can do the potatoes in advance and freeze them, reheating on the bbq or in an oven which is in the rental house. I know, too, that I can take the ingredients for the salad dressing in advance (not so sure about the eggs) and probably cheat with a bag of Romaine lettuce that I take there in a cooler that has a long expiry date. For dessert I plan to do Grand Marnier parfaits. I know I can freeze these too for the trip as I expect there to be a fridge/freezer in the house.
What I want to do, though, is think about preparing the tenderloins in advance, doing my usual brine, coat in dijon mustard and my dry rub.
Do you think I can do that in advance and freeze the tenderloins at that point, or, should I simply freeze the tenderloins and hope for a couple of hours prep time to do the brining and coatings?
I know, a weird blog post.