Roast Pork Tenderloin

The pork should be marinated for 1 to 8 hours in advance. Adapted from "The Pleasures of Cooking for One," by Judith Jones.

• Ready In: 1 hr 35 mins
• Serves: 2

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.