Coffee and spice pork tenderloin, milk braised parsnip, charred broccolini, broccolini puree, parsnip puree, apple and whole grain mustard cream
Part of a (relatively) small plate private dinner I hosted for a fundraiser.
Happy with it, though one of my banquet cooks fucked up my robot coupe, so puree is more textured than I generally like. Still, clean plate, good flavors.
by Philly_ExecChef
6 Comments
Plate is Rosseto collection – we hosted the Marriott Franchise Forum last week (took years off my life), and Rosseto and 1880 both had vendor tables and left me their display samples, rather than pack it up and drag it to the next show.
Temp on that 👀
I’m a huge proponent for properly cooked, beautifully pink pork but even id be questioning if I was served this.
Otherwise really beautiful plate
Bro you gotta turn that into bites.
Is this a main or part of a tasting menu? I’m no pro – just a foodie who loves a good plating – but I’d feel pretty bummed to have this plate served to me. There’s something kind of sad and depressing about the presentation, like feels less like a “plating” and more like you’re trying to get away with giving me as little as possible. I’m sure it’s delicious though.
Did you torch the top (center) of the apple? Can’t help but think torching or searing one cut face would look and taste better.
Disjointed plate and your pork is undercooked for sure, chef.