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Pork tenderloin with quenelles of cheesy parsnip hash and apple-mustard pan sauce

https://lemmy.world/pictrs/image/10807001-f440-499e-ab6b-578f0bdf110f.webp

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.

Swim ,

looks delicious!

Amaltheamannen ,

There is something unsettling about the plating of the cheesy parsnip hash.

LoneGansel OP ,

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.

skip0110 ,
@skip0110@lemm.ee avatar

Nice. It’s apple season and you’ve inspired me to pick up some pork this weekend to pair with my fresh apples.

LoneGansel OP ,

I hope you enjoy your as much as I did mine! :)

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