Skills - Secondary Cooking Pork Tenderloin Entree

Cooking group one, day two - entree. The entree had to consist of a roasted pork tenderloin, glazed battonets of carrots, sauteed spinach, gratin dauphinoise (recipe provided), peppercorn sauce (recipe provided) and one garnish of choice. Other than that, there were many variations including the seasoning and sear on the pork, a stuffing or none, the doneness and presentation of the pork, how the potatoes were cut, etc. In the captions I have pointed out some key difference.

raw apple slices

fresh herbs

soft poached egg

cheese tuiles

rolled and filled pork tenederloin

bacon-wrapped pork