MasterChef contestant stops by Good Day - MyFoxAustin.com | KTBC Fox 7 | News, Weather, Sports

MasterChef contestant stops by Good Day

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Tanya Noble, contestant on Chef Gordon Ramsay's show, MasterChef, stopped by the FOX 7 studio to prepare Asian roasted pork tenderloin, and a side of smashed sweet potatoes.

Recipe: Asian roasted pork tenderloin with smashed sweet potatoes

Ingredients

For the pork:

  • Olive Oil
  • Garlic (1 bulb)
  • Salt & Pepper
  • Pork Tenderloin (1)
  • White Onion (1)
  • Soy Sauce (1/4 C.)
  • Brown Sugar (1/4 C.)
  • Sherry (2 Tb.)
  • White Wine Vinegar (1 Tb.)
  • 1 Beer (Hefeweizen preferably)
  • Cinnamon powder
  • Onion Powder
  • Garlic Powder
  • Ginger powder (1 t.)
  • Dried Tarragon
  • Dry Mustard Powder (2 t.)
  • Chili Powder
  • Lemon Juice (2 t.)

For the potatoes:

  • Sweet Potatoes (2)
  • Chicken Stock
  • Shallots (3)
  • Butter & Olive Oil
  • Fresh Sage
  • Fresh Coriander (1 bunch)
  • Lemons (2)
  • Curry Powder
  • Cumin Powder
  • Coriander Powder
  • Salt & Pepper

Directions

Sharpen your knife before you start cooking. Prep the meat by removing excess fat and silver skin then set aside. If you are preparing ahead, place the cleaned loin in a salt & sugar brine overnight to tenderize the meat.

  1. Preheat your over to 350 degrees.
  2. In a mixing bowl combine the soy, sherry, vinegar, beer, olive oil and sugar. Stir in the cinnamon, onion, garlic, ginger, tarragon, mustard, and chili powders. Squeeze in the juice of ½ a lemon. Make sure to taste the marinade! I go by eye with my spices, so you want to make sure that none of the flavors are overpowering (i.e. ginger powder) except for the cinnamon, you want to be able to distinguish the cinnamon flavor. 
  3. Slice up the white onion. Place the pork in a glass dish and surround it with the onions. Pour the glaze over the loin and turn the meat a few times to ensure that it's fully coated. When time allows, place the loin in a Ziploc bag with the marinade and fridge for at least 1 hour but up to 6 hours in order to develop flavors.
  4. Cover the dish with foil and bake for 30 mins, basting and turning the loin every 10 mins. In the final 5 minutes remove the foil and finish cooking uncovered.
  5. Check the loin with a meat thermometer to be around 140 degrees - when the meat rests it will come up to the safe standard of 145. You want the loin to be slightly pink in the middle to ensure juiciness; otherwise it will be as dry as a rock! Remove the dish from the oven, again cover with foil and let rest for at least 5 minutes before carving.
  6. Slice the pork against the grain in a diagonal and serve on top of the roasted onions.
  7. While the pork is cooking peel the sweet potatoes and cut into 1" chunks. Boil the potatoes in chicken stock to enhance flavor. Once cooked drain the potatoes and set aside.
  8. In the same dish heat up some olive oil and sauté the shallots and garlic. Once golden add the potatoes back in and mash them with some more olive oil and butter. The idea is to mash the potatoes coarsely unlike a smooth regular mash potato.
  9. Stir in the chopped cilantro and sage then season with salt, pepper, lemon juice, curry powder, coriander powder and a dash of cumin powder.
  10. Serve with the roasted pork loin and enjoy!
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