Dijon-Black Garlic Marinated Grilled Pork tenderloin, Roasted Radicchio and Cara Cara Orange salad, Savory Black Garlic Whipped Cream, Balsamic-Vanilla Bean Reduction
How would you do this differently? Or what would you add or take away?
by GuiltyBreadfruit8402
6 Comments
Cooking the pork much less would go a long way even presentation wise
There’s not enough saliva in the world to make that go down, it’s going to be dry as hell. Definitely cook it less and also make a sauce to go with it next time!
I feel like a charred scallion or blistered tomato could add a good colour pop to this. I disagree with the comments on the pork being dry. You can clearly see a pink center remaining in the later picture, and the closer image of it shows the juices. It might not be hot pink medium rare lol…but it sure aint well done.
Only murders in the kitchen
That sounds pretty good all together. Unfortunately you completely hammered the pork so I would start with cooking techniques before worrying about plate up.
lol this pork is absolutely hammer fucked my dude. Worry less about the plating and more about the cuisson