MasterChef recipe for Roast Pork and Roast Vegetables

Series: MasterChef 2011
Segment: Celebrity Chef Recipes
Chef: Vincent Gadan


Ingredients
6 point pork rack, not frenched, skin on
4 tablespoons sea salt
¼ cup olive oil
Vegetables
6-8 cloves garlic
4 eschallots, peeled and halved
8 Kipfler potatoes, washed and cut into wedges
2 celery stalks, cut into 10cm lengths
200g butternut pumpkin, skin on, cut into small wedges
6 baby carrots, peeled and tops removed
2 apples, peeled and cored, cut into wedges
2 sprigs rosemary
¼ bunch thyme
100ml olive oil

Gravy
½ cup water
1 tablespoon corn flour
1 teaspoon Dijon mustard
Sea salt and pepper

Method
1.     Preheat oven to 240⁰C.
2.    Remove skin from pork, score and blanch in boiling water for 3-5 minutes.
3.    Heat oil in a roasting pan, rub pork with salt, pepper and rosemary sprigs and seal on all sides until golden. Transfer pan to the oven and roast for 20 minutes.
4.    For vegetables, place vegetables and apple into a bowl, drizzle with oil and add rosemary, garlic and salt.
5.    Reduce oven temperature to 200⁰C, add vegetables to pan with the pork, return to oven and cook for 35-45 minutes or until tender, golden and caramelised.
6.    Remove pork and rest. If required slice into thick cutlets and pan fry until golden. Season to taste.
7.    Massage salt into skin then lay onto a cake rack inside a roasting pan, to collect any fat. Roast for 20-25 minutes or until skin is crispy and golden.
8.    For gravy, deglaze roasting pan with water. Add Dijon mustard and butter and cook over a medium high heat, stirring, until gravy has slightly thickened and is glossy.
9.    Serve pork cutlet with vegetables and apple with gravy in a jug on the side.