A Small Roast Pork Tenderloin

• 1 fat garlic clove, peeled
• 1 teaspoon kosher salt
• 1 teaspoon Dijon mustard
• 1 teaspoon grated fresh ginger
• 1 pork tenderloin, trimmed as described on page 39
• Freshly ground pepper
• A handful of the vegetables suggested above

1. Chop the garlic clove fine, then sprinkle on the salt and mash with the flat of your big knife.
2. Smear the mustard, the mashed garlic, and the ginger over both sides of the pork, and pepper generously.
3. Refrigerate until you are ready to roast.
4. Preheat the oven to 375 and place the little tenderloin in the middle of a roasting pan, with whatever vegetables you are roasting scattered around it.
5. Roast for 30 minutes, then remove the meat and let rest for 5 or 10 minutes, while you finish the vegetables.
6. Make a handsome plate of slices of pork with the veggies all around.

garlic, kosher salt, mustard, ginger, pork tenderloin, freshly ground pepper, handful

Taken from www.epicurious.com/recipes/food/views/a-small-roast-pork-tenderloin-378356 (may not work)