Make Ahead: The garlic-ginger coating should be applied to the tenderloin at least 1 hour before roasting and up to 8 hours in advance.
Servings: 1 - 2
- 1 large clove garlic
- 1 teaspoon kosher salt
- 1 teaspoon Dijon-style mustard
- 1/2-inch piece peeled ginger root, grated (1 teaspoon)
- 1 1/4 pounds pork tenderloin, trimmed of any silverskin and excess fat
- Freshly ground black pepper
- 1 handful vegetables, such as 1/2 small white turnip, a few small new potatoes scrubbed and cut in half, a few slices of celery root or some chunks of peeled winter squash (optional)
- Olive oil, for the vegetables (if using)
Mince the garlic on a cutting board, then sprinkle with the salt and use the flat side of a large knife to mash the mixture into a paste. Add the mustard and ginger to the mixture and mix well.
Cut about 2 inches from the tapered or thin end of the tenderloin (about 3 ounces) and 2 1/2 inches from the thicker end of the tenderloin, and reserve for other uses (see related recipes).
Place the trimmed tenderloin on a large plate lined with enough plastic wrap to eventually fold over the meat. Use the garlic-ginger mixture to coat the tenderloin, then season generously with pepper. Wrap and refrigerate for at least 30 minutes (or up to 8 hours).
Preheat the oven to 375 degrees. If you plan to roast vegetables, coat them lightly with the oil and season lightly with salt, scattering them around the edges of a medium roasting pan large enough to also hold the tenderloin.
Unwrap the tenderloin and place it in the middle of the roasting pan (with vegetables around it, if using). Roast for 30 minutes, then transfer the meat to a cutting board and let rest for 5 or 10 minutes while the vegetables continue to roast, as needed, increasing the heat to 400 degrees for 5 minutes of final cooking.
To serve, make a handsome plate of slices of pork with the vegetables all around.
Adapted from "The Pleasures of Cooking for One," by Judith Jones (Knopf, 2009).
Tested by Bonnie S. Benwick.
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