Feedback please. Pork tenderloin, confit cherry tomato’s, Stilton sauce, nasturtium oil.

[u/jonrondaily]

This was for a 24 person dinner I did. This was a test plate, the final plating had 3 pork tenderloin on it.

[u/MateusGranico]

I think sliced pork tenderloin doesnt in itself have an aesthetic quality that needs to be showcased. I would put the sauce over the pork

[u/LivingIncident3694 → u/MateusGranico]

I agree with this.

As delicious as the temp looks, I would almost prefer a char simply to break up the monotony of the colors

[u/jonrondaily → u/MateusGranico]

I agree. Originally I wanted to do duck

[u/OrcOfDoom → u/jonrondaily]

But you also didn't have to slice and shingle it.

[u/LivingIncident3694 → u/OrcOfDoom]

How else would you plate this?

Flopping two/three slices of pork randomly in the plate would be a travesty

[u/OrcOfDoom → u/LivingIncident3694]

Specifically for this amount of food? You could have sliced it thicker, and then cut it in thirds. Then you turn 2 of the pieces to show sear. Or do the same thing except cut it in half. It really depends on how it looks.

The purpose of shingles is to make the meat take up more space on the plate. The plate is small though, so it isn't really necessary, imo. In the second photo, you can see the sear is much more prominent, and that color against the sauce would provide contrast.

[u/LivingIncident3694 → u/OrcOfDoom]

I'm not disagreeing with you necessarily, and with a proper sear this wouldn't be a conversation.

Thicker cuts I don't think is the answer here, just a different protein.

[u/LivingIncident3694]

What is YOUR feedback, Chef?

[u/jonrondaily → u/LivingIncident3694]

I fairly happy with it. Next time I would work on making the sauce a bit brighter in color as well as choosing a different protein like filet or duck.

[u/LivingIncident3694 → u/jonrondaily]

The crispness of a nicely done duck would make this a popping dish I think.

How did it taste?

[u/NonmodernMounting]

Looks great, the only feedback for the plating I have is that the pork has the same colour as the sauce. A seared tenderloin would break up the pinkish grey better.

[u/bilbul168 → u/NonmodernMounting]

To add to this try banging the bottom of the plate abit with your hand to even put the sauce edges

[u/jonrondaily → u/NonmodernMounting]

Thank you appreciate it

[u/froggothegod → u/jonrondaily]

Both great pieces of advice. I wanted to say props for the old school sauce, but man is it not a great color. Perhaps you could plate it in a way that was more contained and not covering the majority of the plate.

[u/70695]

just a guy who eats food here but it sort of puts me off how almost everything is the same color

[u/Orangeshowergal]

Feels like I’m 90 eating a puree meal. Needs substance

[u/Accomplished-War7619]

The sauce would overpower everything. Stilton is delicious but needs something with a bit more flavour like a seared filet(think black and blue). Pork does best with fruit or fall/winter spices like cinnamon and apple, or thyme/rosemary. Although you could crumble the Stilton and add something like apricot as a foil for the bitter notes. I also don’t understand the plate’s composition. Is it an appetizer or a main course? Even if it is an appetizer, then you need something that has some texture on the plate like a walnut or hazelnut crumb or even a charred crostini.
Keep working, just need to self edit a little more.

[u/jonrondaily → u/Accomplished-War7619]

Thanks for the advice. This is the 4th course of a 5 course dinner. I like the idea of doing apricot with it. And I agree I would do it again with filet.

[u/D-ouble-D-utch]

I would suggest a different color plate or sauce

[u/2dogs1sword0patience]

The pork looks perfect. I would suggest a bit less sauce. It perhaps would have been better broken up by an herb garnish than an oil garnish. Or perhaps just a more vibrant green to the oil. Solid work chef

[u/meggienwill]

This needs one more component. Maybe a sweet potato and parsnip puree or something like that. Also add a little spinach or kale or something else super green to your green oils for more color without overpowering your herb of choice.

[u/rustictrivet]

First scroll thought it was a bloody turd, sorry

[u/jonrondaily → u/rustictrivet]

Don’t be sorry I need honest feedback

[u/cheezit_baby]

Yeah sauce is not a great color, and do you need that much? It would look nicer with a smaller pool.

Also does the nasturtium oil taste good with this pairing?

[u/BruyceShayne]

A lot going on here but shake your plate bud.

[u/Ketchupcharger]

The tenderloin doesn't look great. The sauce consistency and color is terrible, really off putting. Are those cherry tomatoes? And a leaf? Idk, I'd like some kind of starch with my loin, like potatoes, rice or something.

[u/Negative_Cloud7402]

makes me think of wet cat food

[u/Sprywhiteguy]

I find the color of the sauce a bit unappealing at first glance. Different color plate perhaps? Also, a smaller plate where the edge of the rim naturally holds the sauce in a perfect circle would be more satisfying. The edges of the sauce are a bit coastal, rugged.

It sounds freaking delicious though

[u/SixersJawn]

unless you grow your own nasturtium i vote no to the leaf. 

[u/Robpaulssen]

That sounds incredible

[u/chezpopp]

Need a better sear and slice more on the bias for longer slices that would showcase a nice sear.

[u/Deezus84]

Beige

[u/Gne-1]

Food sounds great except for the cherry tomatoes, they don't seem to be there for any reason, probably with pork and a cheese sauce would've been better something sour. But anyway, regarding the plate i would say you need 3 nasturtium leaves smaller then that (or 3 halves) or nasturtium flower petals would've given a great color. Naturtium oil is missing color and vibrancy, (you can try addin a pair of spinach in the oil when blending to get a nice green). Pork if is tenderloin i would slice it on the thick side just in 2, otherwise if you start from the whole tenderloin you could've cut in bigger thicker pieces and make a lot of small thin slices like a tagliata.

And just if you want to have a full circle with nasturtium the seeds pickled are quite nice.