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Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 2 |
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The pork should be marinated for 1 to 8 hours in advance. Adapted from The Pleasures of Cooking for One, by Judith Jones. Ingredients:
1 large garlic clove |
1 teaspoon kosher salt |
1 teaspoon dijon mustard |
1 teaspoon fresh ginger, grated |
1 1/4 lbs pork tenderloin, trimmed of any silverskin and excess fat |
fresh ground black pepper |
1/2 small turnip (optional) |
2 potatoes, quartered (optional) |
1/4 cup celery, diced (optional) |
winter squash, cut into large dice (optional) |
olive oil, for the vegetables (if using) |
Directions:
1. Mince the garlic, then sprinkle with the salt; use the side of your knife to mash to a paste.
2. Add the mustard and ginger to the paste mixture and mix well.
3. Spread over the pork, season with pepper, wrap in plastic and refrigerate for 1 to 8 hours.
4. Preheat the oven to 375 degrees F.
5. If roasting the optional vegetables, coat them lightly with oil and season with salt.
6. Place marinated pork in a roasting pan with the optional vegetables around it.
7. Roast for 30 minutes, then remove roast to a cutting board to rest; continue roasting vegetables for 10 minutes more.
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