Last weekend we were catering for a large group, with multiple meals. Menus were gone over carefully making sure we weren’t duplicating anything, and that each meal would be memorable on its own.
Dish selection for buffets can be quite difficult, when you’ve got the same group of people back again the next night. The two most useful meats for a buffet are chicken & pork. If you go to other poultry or red meat, there should be an alternate. Time and space constraints were at play last weekend, as well as sticking to a tight budget.
We served chicken the first night as part of a casual Indian inspired buffet. The second night was to be a bit more formal, so we did herb crusted pork loin with roasted potatoes, glazed carrots, broccolini, and Waldorf salad after some appetizers and before a dessert of blackberry compote filled Pavlovas with orange cream and pistachio crumb.
The smell of the herb-crusted roasts was fantastic, and we wanted to support that sensation with a great sauce to serve over the cut slices of pork. I used a Dijon cream sauce that I typically make while deglazing a pork tenderloin pan. It is super easy, and always works. Pork tenderloin is quick and tender, and can be on the table in about half an hour, which gives you just enough time to cook a side, and make a salad. Continue reading