Pork sirloin chop over sweet potato purée with a mushroom peach glaze and arugula salad
The purée turned out a little soupier than I intended (it was my first time haha – I’ll do better next time)
by Express_Giraffe_7902
2 Comments
schematicboy
Looks tasty. I feel like the salad could be plated with a little more intentionality (in particular there are some little bits and pieces on the plate around the salad). I’m curious about the sweet potato puree—what’s in it that made it so light in color? I thought sweet potatoes were more orange than white.
TheIdentifySpell
I would personally just plate the pork chop right over the purée to show off the cuisson and then a side car with the salad. The plate should be hot which is just going to wilt the salad and by the time you get half way through the chop it will be pretty unappetizing.
That being said, it sounds like you have really nice flavours here, keep working on it, a few more tweaks and you’ll have a banger here.
2 Comments
Looks tasty. I feel like the salad could be plated with a little more intentionality (in particular there are some little bits and pieces on the plate around the salad). I’m curious about the sweet potato puree—what’s in it that made it so light in color? I thought sweet potatoes were more orange than white.
I would personally just plate the pork chop right over the purée to show off the cuisson and then a side car with the salad. The plate should be hot which is just going to wilt the salad and by the time you get half way through the chop it will be pretty unappetizing.
That being said, it sounds like you have really nice flavours here, keep working on it, a few more tweaks and you’ll have a banger here.