Reheating a tenderloin -- opinion please

[Doran]

I cooked two venison tenderloins the other day but we only ate one. The second, which was larger than the first and so, more rare, is tonight's dinner. Would you wrap the whole thing in foil and reheat it alongside the baking sweet potatoes which are cooking at 350°? Or, would you slice it thin, wrap it, and reheat it that way? Is there another option (except microwave, please) that I haven't considered?

Doran

[Pam "SFSOM" in TN]

I cooked two venison tenderloins the other day but we only ate one. The second, which was larger than the first and so, more rare, is tonight's dinner. Would you wrap the whole thing in foil and reheat it alongside the baking sweet potatoes which are cooking at 350°? Or, would you slice it thin, wrap it, and reheat it that way? Is there another option (except microwave, please) that I haven't considered?

Doran

Slice and stir fry briefly. Sorry I'm so late answering.

[Doran]

I just went forward, as they say.

I figured people avoided the post like the plague because they thought I was asking yet another question having to do with "pillow talk" -- you know....reheating a tenderloin. Yep, that's me.

Good grief, I'm really not that one sided in my thinking. :D

Doran