Pork tenderloin with quenelles of cheesy parsnip hash and apple-mustard pan sauce
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.
5 replies
looks delicious!
Nice. It’s apple season and you’ve inspired me to pick up some pork this weekend to pair with my fresh apples.
I hope you enjoy your as much as I did mine! :)
There is something unsettling about the plating of the cheesy parsnip hash.
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.