"We made seared pork tenderloin, and we served it with leek fondue, and we wanted to add a twist on the mashed potatoes, so we added some celeriac to it. We glazed some carrots with honey and thyme."

"And Nicole, we have a traditional Yorkshire Pudding, part of our inspiration from the Sunday roast, and a brown butter pork jus that's made with apple cider."

Judging, but Gail Simmons, Padma Lakshi, Tom Colicchio, Brett Graham and James Cochran

"If I just said to you, I took away the Yorkshire pudding, would you still say it's like a roast dinner?  You wouldn't, right? It's just a nice plate of food. This is like Monday roast. Yeah. I think choosing pork tenderloin was a mistake."

"Pork tenderloin has no fat. It benefits from slow cooking. I wanted roast meat."

"The loin has no crackling which we all want."

"A Sunday Roast, most of all, needs to be nostalgic. Like, there's a bit of crackling. There's that greasy bit of fat that I'm going to mash into my sauce or whatever."

"With the exception of the choice of the tenderloin I think everything is cooked well. Nicely made, nicely cooked. And I love her Yorkshire pudding."

"The Yorkshire pudding can save the dish."