READY IN: 2hrs 10mins


  • 1garlic clove, peeled
  • kosher salt
  • 1teaspoonDijon mustard
  • 1teaspoon grated fresh ginger
  • 1pork tenderloin (about 3/4 pound)
  • fresh ground pepper
  • vegetables such as winter squash (about 3/4 pound) or root vegetables, coarsely chopped(about 3/4 pound)
  • 1teaspoonolive oil

    Serving Size: 1 (519) g

    Servings Per Recipe:1

    Calories: 655.2

    Calories from Fat 203 g 31 %

    Total Fat 22.6 g 34 %

    Saturated Fat 6.6 g 32 %

    Cholesterol 328.2 mg 109 %

    Sodium 320.2 mg 13 %

    Total Carbohydrate1.6 g 0 %

    Dietary Fiber 0.3 g 1 %

    Sugars 0.1 g 0 %

    Protein 104.7 g 209 %


  • 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.
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