Braised Pork Loin — prunes, almonds, dill; lentils with mirepoix and potatoes; white stock reduction with mushrooms & currant
Braised Pork Loin — prunes, almonds, dill; lentils with mirepoix and potatoes; white stock reduction with mushrooms & currant
by handyObject
8 Comments
handyObject
Typos- White wine reduction- beef stock
KoCory
The meal might taste great but I think the point is to judge the plating, so maybe film from a different angle?
Chefmeatball
The pork looks over cooked or you sliced it with a serrated knife, the dill looks like a complete afterthought thrown on the top. Sauce has a good sheen to it. Your lentils look really tight an dry to eat.
christo749
Damn. Portion control out of hand with this one.
laika2000
a sea of beige…like a 00s new-build.
maybe find a way to incorporate the currant aspect to bring some color in?
tooeasilybored
You know what would tie it all together? More brown.
Optimal-Hunt-3269
Seems like a lot of work for a combination of flavors that might come across just as well within a more rustic presentation
taint_odour
That’s a whole lot of words to say brown on brown. With some lentil fronds.
8 Comments
Typos- White wine reduction- beef stock
The meal might taste great but I think the point is to judge the plating, so maybe film from a different angle?
The pork looks over cooked or you sliced it with a serrated knife, the dill looks like a complete afterthought thrown on the top. Sauce has a good sheen to it. Your lentils look really tight an dry to eat.
Damn. Portion control out of hand with this one.
a sea of beige…like a 00s new-build.
maybe find a way to incorporate the currant aspect to bring some color in?
You know what would tie it all together? More brown.
Seems like a lot of work for a combination of flavors that might come across just as well within a more rustic presentation
That’s a whole lot of words to say brown on brown. With some lentil fronds.