This time around I went with a pork tenderloin with a honey mustard jus (basically flavored drippings/thin sauce... this was essentially kicked-up chicken stock), mashed potatoes and grilled zucchini.
I had planned to use a single cut, in the neighborhood of one to one-and-a-half inches thick, but unfortunately by the time I got to the meat it had all been sliced. Thankfully even my limited time in the business has taught me to be quick with a plan B. So I took two of the smaller cuts and layered them on top, as shown.
There are a few things that I like about this dish, and a few that I'd like to change if done again. I like the general look of the plate, and would want to keep the same basic design going. I'd probably go for a thicker sauce next time around (even just a little bit of reduction would be nice), and the plate cries out for more color. Maybe instead of the zucchini, which get a bit squashed between the potatoes and pork, a layer of dark greens, or even red cabbage. Something to really stand out and add some of that proverbial eye candy. I wasn't fully satisfied with the height on this one, but I didn't want to use the same fried shallots that I had the day before (I think it'd do the job and taste good along with everything else, but I didn't want to fall into a rut). I think that, if said greens (or reds, depending on how you look at it) formed a layer about a half inch thick, that it would be good. Barring that, something on top would be nice. I'd rather start with the upgraded veg and see where that takes me, though. Granted, the more I look at it the more I want to put something on top. To me it just begs to be finished. Again, those shallots would look great, I just don't want to become a broken record.
Something to think about, though. I'll let you know if I come up with any good toppers.
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