Roast Pork Tenderloin

• 1 large garlic clove
• 1 teaspoon kosher salt
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh ginger, grated
• 1 14 lbs pork tenderloin, trimmed of any silverskin and excess fat
• fresh ground black pepper
• 12 small turnip (optional)
• 2 potatoes, quartered (optional)
• 14 cup celery, diced (optional)
• winter squash, cut into large dice (optional)
• olive oil, for the vegetables (if using)

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.

garlic, kosher salt, mustard, fresh ginger, pork tenderloin, fresh ground black pepper, potatoes, celery, winter, olive oil

Taken from www.food.com/recipe/roast-pork-tenderloin-406266 (may not work)