MasterChef UK ™
Baker:
Season:
Week:
Challenge Type:
Miso Onions Four Ways with Sesame Crusted Pork Tenderloin
Brin explains: 'My basic ingredient is onions. In a Sri Lankan household, as soon as you smell the onions on the hob, you know dinner's going to be on its way. So we've got miso onions, which is going to be the star of the show. They're going to be on a spring onion puree with some crispy shallot granola and some pickled shallots. Oh, and you got a sesame crusted pork tenderloin.' He elaborates: 'Being treated to all this amazing Sri Lankan food growing up, that made me realize that I'm probably not going to spend the rest of my life eating bland food.' Brin nervously comments: 'Feel a bit nervous about cooking for John and Greg. Hopefully Greg's got a few decent sounds to reply to my food maybe a little bit.' After judging, he reflects: 'Pretty chuffed to have got an impressive face from Greg. Wasn't expecting that, to be honest, ever, let alone this early on.'
John: 'Your use of onions, I think, is inspired. Spring onion puree, that lovely vibrant green on the plate. Big white onions braised in miso. All the lovely sweetness coming out of them. Salty sharpness coming from the granola. Pork cooked beautifully. Love the crust around the outside. It's good, it's vibrant, it's interesting. Be careful with your seasoning. Okay. But I like it, Brin.' Gregg: 'Brin, do you know what this is? That's an impressed face. That is, Brin. That shows someone with a fair bit of knowledge and a good touch. But not only that's a lot of creativity there.' John and Gregg selected Brin as their cook of the day, awarding him a MasterChef apron and direct passage to the next round.
Would you like us to create a recipe to match this dish?
We try to create several recipes every day, and we'd love to prioritize a recipe for you. Just fill out the form and watch your inbox - no cost, no catch.
