Roast Pork Tenderloin
Recipe created by Judith Jones
Pork tenderloin, rubbed with mustard, garlic, and ginger, is roasted then thinly sliced to be enjoyed at dinner with winter squash or other vegetables on the side; later in the week, it has a second life as Red Flannel Pork Hash.

This recipe is one of Judith Jones' meals for one.

Servings: Serves 1
  • 1 clove garlic , peeled
  • Kosher salt
  • 1 tsp. Dijon mustard
  • 1 tsp. grated fresh ginger
  • 1 pork tenderloin (about 3/4 pound)
  • Freshly ground pepper
  • Vegetables such as winter squash or root vegetables (about 3/4 pound), coarsely chopped
  • 1 tsp. olive oil
Chop garlic fine, then add 1 teaspoon salt and mash with the flat side of a big knife. Smear mustard, mashed garlic, and ginger all over pork, and pepper generously. Refrigerate until ready to roast. (The garlic-ginger coating should be applied at least an hour ahead, but Jones does it the morning of the day she's roasting the pork.)

Preheat oven to 375° and place tenderloin in the middle of a baking dish. Rub vegetables with olive oil and season with 1/8 teaspoon salt. Scatter them around pork in the baking dish. Roast 30 to 45 minutes (or until a thermometer inserted in tenderloin registers 155°). Remove meat and let it rest 5 to 10 minutes. If vegetables aren't quite done when pork is, give them another 5 to 10 minutes (until tender). Serve slices of pork on a plate with veggies all around; season to taste with salt and pepper.

Adapted from The Pleasures of Cooking for One, by Judith Jones, copyright © 2009, with permission from the publisher, Alfred A. Knopf, a division of Random House, Inc.


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