Need more practice on my quenelles but I was very happy with the flavors! Brown sugar, apple cider, apples, shallot, cayenne, touch of cinnamon, and Dijon mustard were used in the pan sauce.
Pork tenderloin with quenelles of cheesy parsnip hash and apple-mustard pan sauce
5 Comments
Swim@lemmy.ca · 6 pts · 2y
looks delicious!
skip0110@lemm.ee · 5 pts · 2y
Nice. It’s apple season and you’ve inspired me to pick up some pork this weekend to pair with my fresh apples.
LoneGansel@lemmy.world · 4 pts · 2y
I hope you enjoy your as much as I did mine! :)
Amaltheamannen@lemmy.ml · 4 pts · 2y
There is something unsettling about the plating of the cheesy parsnip hash.
LoneGansel@lemmy.world · 3 pts · 2y
I appreciate that feedback. I think that when I do this again I will instead do a parsnip puree instead of the hash so that the texture isn't so off putting.