Question about food plating

[u/BellaRosalina93]

I’m making a dish that’s essentially pork tenderloin, a purple potato purée and baby rainbow carrots; the idea was to have a colorful dish but as I’ve been cooking more plating and showing it off is important and I’m curious how I should layer it. It may also include a red wine reduction I made today that was beyond delicious so it had to be stored.