Pork Tenderloin Glazed root vegetable ( beet carot celeric) champignons, fried arguola, gravy. ( i see that oil from gravy was in hurry and throw the small chunk of butter at the end and fucked it up)
by ScaryObligation8192
Pork Tenderloin Glazed root vegetable ( beet carot celeric) champignons, fried arguola, gravy. ( i see that oil from gravy was in hurry and throw the small chunk of butter at the end and fucked it up)
by ScaryObligation8192
3 Comments
Maybe put the pork on top of the vegetables? Hard to tell it’s there.
If you see your sauce seperating, don’t add more fat. Either make a quick slurry/roux or just make a small batch of unbroken sauce and incoorperate broken sauce into it slowly.
Are the specks on the right just the plate design or something that needs to be wiped?