Chef critique
Blackberry-Glazed Grilled Pork
This is an appealing seasonal recipe with a flavorful blackberry glaze. However, it is severely underseasoned for the amount of meat and vegetables, and the instructions set up a two-zone grill without ever utilizing the indirect heat zone.
Score: 6/10
Suggested fixes
- Increase total kosher salt to at least 2 teaspoons (1 1/4 teaspoons for the pork and 3/4 teaspoon for the zucchini).
- Utilize the indirect heat zone: instruct the cook to move the glazed pork to the indirect side during the final 3 minutes to prevent the sugars in the blackberry and maple glaze from burning.
- Move mincing the garlic clove to the preparation stage in step 1.
Issues
- high / flavor: The salt amounts are far too low. Half a teaspoon of kosher salt for a pound of pork tenderloin and a quarter teaspoon for a pound of zucchini will leave the dish severely underseasoned. Based on weight percentages, the dish needs closer to 2 teaspoons of kosher salt overall.
- medium / clarity: Step 1 instructs the cook to set up a two-zone grill, but the indirect heat zone is never used. The glaze, pork, and zucchini are all cooked over direct heat.
- low / clarity: The garlic clove is minced in step 3 during the active cooking process, rather than being prepped in step 1.
Strengths
- Flavor profile is balanced, utilizing sweet, acidic, and savory elements for the glaze.
- Timing is realistic and adds up logically with overlapping steps.
- Safe and correct cooking temperature and resting time for pork tenderloin.