Meat Recipes: Recipe for A Small Roast Pork Tenderloin

Recipe from inmamaskitchen.com

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A Small Roast Pork Tenderloin

"This is particularly good with some roasted vegetables surrounding the pork - halved small new potatoes, a root vegetable such as a white turnip cut in half, a few slices of celery root, a split parsnip, or some chunks of winter squash. Rub them in light olive oil first, salt lightly, then scatter in a small roasting pan around the pork. If they aren't quite done when the pork is, turn up the heat and give them another 5 minutes or so while the meat is resting." Judith Jones the pleasures of cooking for one

1 fat garlic clove, peeled
1 teaspoon kosher salt
1 teaspoon Dijon mustard
1 teaspoon grated fresh ginger
1 pork tenderloin, trimmed
Freshly ground pepper
A handful of the vegetables suggested above

Method

Chop the garlic clove fine, then sprinkle on the salt and mash with the flat of your big knife. Smear the mustard, the smashed garlic, and the ginger over both sides of the pork, and pepper generously. Refrigerate until you are ready to roast.

Preheat the oven to 375°F and place the little tenderloin in the middle of a roasting pan, with whatever vegetables you are roasting scattered around it. Roast for 30 minutes, then remove the meat and let rest for 5 or 10 minutes, while you finish the vegetables. Make a handsome plate os slices of pork with the veggies all around.

Serves: One

Reprinted with permission from © Judith Jones, The pleasures of cooking for one, by Judith Jones, published by Alfred A. Knopf

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