Carving Station Recipe
Rosemary & Dijon Glazed Pork Loin with Cornbread & Bacon Stuffing and Garlic & Herb Crusted Tri Tip Sirloin with Horseradish Cream Sauce & French Onion Jus
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Ingredients
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Pork Loin
Cornbread & Bacon Stuffing
Tri Tip Sirloin
Horseradish Cream Sauce
French Onion Jus
Method
Pork Loin Preparation
- 1
Prepare the Marinade
In a bowl, mix together chopped rosemary, Dijon mustard, minced garlic, olive oil, salt, and black pepper. Rub this mixture all over the pork loin.
- 2
Marinate
Cover the pork loin and let it marinate in the refrigerator for at least 1 hour, preferably overnight.
- 3
Roast the Pork
Preheat the oven to 375°F (190°C). Place the marinated pork loin in a roasting pan and roast for about 1 hour, or until the internal temperature reaches 145°F (63°C).
Cornbread & Bacon Stuffing Preparation
- 4
Prepare the Stuffing
In a skillet, cook diced onion and celery in a little olive oil until softened. In a large bowl, combine crumbled cornbread, cooked bacon, sautéed vegetables, chicken broth, sage, salt, and pepper. Mix well.
- 5
Bake the Stuffing
Transfer the stuffing to a greased baking dish and bake in the oven alongside the pork for about 30 minutes, or until golden brown.
Tri Tip Sirloin Preparation
- 6
- 7
Sear and Roast
Preheat a skillet over medium-high heat and sear the tri tip for about 4-5 minutes per side. Then transfer to the oven and roast at 375°F (190°C) for about 20-30 minutes, or until the internal temperature reaches 135°F (57°C) for medium rare.
Horseradish Cream Sauce Preparation
- 8
Mix the Sauce
In a bowl, combine sour cream, prepared horseradish, lemon juice, salt, and black pepper. Mix until smooth and refrigerate until serving.