Arrange pork roast next to the beef tenderloin on another rack set over a baking sheet. Drizzle pork and beef with EVOO to coat. For pork, season aggressively with salt and pepper, sprinkle with about 2 teaspoons of fennel seeds and season with 1 teaspoon each, 1/3 palmful, granulated garlic and onion. For beef, season aggressively with kosher salt and coarse black pepper, sprinkle on about 1 teaspoon each granulated onion and garlic powder. Place baking sheet with pork and beef in the oven, roast 15 minutes at 450ºF then reduce temp to 350ºF.
Once heat has been reduced to 350ºF, add turkey to oven and roast along with pork and beef. Pull beef out after 30 minutes for medium-rare. Remove pork and turkey from oven after an hour. Transfer all meat to a carving board let meat stand 15 minutes under loose foil before carving.
While meats roast prepare sauces and fixings:
Stir together all the ingredients for the horseradish sauce, transfer to serving bowl and chill.
Combine all ingredients for apple sauce in medium pot, bring to boil, reduce heat to medium high and cook, stirring frequently, until sauce forms, 20 minutes. Turn off heat and transfer to serving dish.
For pesto, combine all ingredients except EVOO in food processor, add about 1/4 cup EVOO and pulse pesto into thick sauce. Stream in a few extra tablespoons of EVOO, if necessary. Transfer pesto to a serving bowl and keep at room temperature.
Thinly slice beef and pork, slice turkey 1/8- to 1/4-inch thick across the breast.
Arrange fixins to follow sliced meats in your buffet line, arrange sauces in front of sliced meats being served. Warm the bread in oven once meats are removed from oven and are resting. Split the bread open for sandwich-making and place the bread before the sliced meats on your buffet.