Not to say it ' s the best method , but I ' ve had some great results doing the tenderloin roast in the oven . browned in a pan first , then roasted with a mushroom wine reduction cream sauce . When cut , there ' s enough variation between levels of doneness that everyone gets a cut cooked to their preference . I have a feeling that ' s why I ' m still stuck doing Thanksgiving at my house . but ! My real question is how does having multiple items in the oven affect how they cook ? I ' ve done all this before , but would like to tweak it to have all the meats done around the same time . Would love to avoid the hungry stare of 30 people waiting on dinner <| sep |> There ' s a reason it costs so much . If you want to know for sure , pay for the boundary survey . It ' ll be worth what you pay for it in the long run .