We are cooking lunch for 25 after church next week and need good ideas on a meat and a starch we can mostly prepare the night before. I will have a maximum of 25 minutes to reheat before we need to be serving. Last time we did this, we served flank steak at room temp. It was great, but we want something different this time.
One option is a pork loin stuffed with apricots and shallots (from the Gourmet cookbook) which could be cooked that morning and kept warm. Anyone have a great idea or two?