Pork tenderloin on an white wine rosemary honey reduction sauce, grilled carrots, fresh herb salade, pickeld Jerusalem artichoke served with a sushi rice ball
by geCever
Pork tenderloin on an white wine rosemary honey reduction sauce, grilled carrots, fresh herb salade, pickeld Jerusalem artichoke served with a sushi rice ball
by geCever
5 Comments
An ‘herb salad’ should be composed of herbs and not a few herbs and mostly greens. The greens take up space and add nothing noteworthy to the dish. Now that that’s taken care of, the major visual problem would lie on the fan of the sunchoke. The rice ball feels terribly out of place. Show off the cook on the pork. The flowers have to go.
I’m with you, flower petals should be picked and
Mixed into salad if you’re going to use them. Smaller salad. Make the pork the star of the show
Sorry, but that looks more like pork loin then tenderloin.
Looks like something hidden in a garden.
It seems a bit too much. Your pork should be the centrepiece of the dish and it is covered with far too much greenery.