Hey guys I just made this pork loin dish my negative criticism is I’m not happy about the consistency of my mustard cream sauce wanted it slightly thinner ,think I used too much oil on carrots,could of roasted the garlic a little longer for extra colour
I like the overall textures colours and presentation
Any feedback is welcome positive or negative
by Scary_Guide_8214
2 Comments
Did you cook it as a whole loin or loin chop? Id say (especially if it’s a whole loin you carved a piece from) to let the chop show a bit more. If it was a whole loin you want to show off the cook by letting the diner see it. If it’s a loin chop, you could show off the grille marks or crust. Basically, for me, the top is a bit too obfuscated. Otherwise it’s beautiful, I agree more color on the garlic, maybe confit it?
This feels just a bit messy overall. Get onions out of the cream sauce, either strain prior to adding mustard or cut the onions much finer. Use the sauce as a base instead of dollops on top. Carrots, apple, and onion can likely be repositioned under or to the side of the meat, but if not and served on top can be used to get a bit more volume to the dish. I like the pop of green from the parsley, but I’d like it more as an actual part of the dish. Sear on the pork chop looks great!