Roast Pork Tenderloin (2024)

As an avid culinary enthusiast with a deep understanding of various cooking techniques and flavor profiles, I bring a wealth of knowledge to the table when it comes to creating delightful and innovative dishes. My extensive experience in the culinary realm, combined with a passion for exploring diverse cuisines, allows me to offer insights into the art and science of cooking.

Now, let's delve into the intricacies of the recipe created by Judith Jones – a culinary luminary known for her contribution to the world of gastronomy. This particular recipe showcases her ingenuity in crafting a versatile dish that not only delights the palate but also offers a second life as a flavorful hash.

Recipe: Mustard, Garlic, and Ginger-Rubbed Pork Tenderloin with Winter Vegetables

Ingredients:

• 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

Directions:

1. Garlic-Ginger Rub:

   • Chop garlic finely, then add 1 teaspoon salt and mash with the flat side of a big knife.
   • Smear mustard, mashed garlic, and ginger all over the pork, and generously season with freshly ground pepper.
   • Refrigerate until ready to roast. Ideally, apply the garlic-ginger coating at least an hour ahead, but overnight marination is also an option.

2. Preparation:

   • Preheat the oven to 375°F.
   • Place the tenderloin in the middle of a baking dish.

3. Vegetable Prep:

   • Rub vegetables with olive oil and season with 1/8 teaspoon salt.
   • Scatter the seasoned vegetables around the pork in the baking dish.

4. Roasting:

   • Roast in the preheated oven for 30 to 45 minutes or until a thermometer inserted into the tenderloin registers 155°F.
   • Remove the meat and let it rest for 5 to 10 minutes.
   • If the vegetables aren't done when the pork is, give them an additional 5 to 10 minutes or until tender.

5. Serving:

   • Serve slices of pork on a plate with the roasted vegetables around.
   • Season to taste with salt and pepper.

6. Adaptation:

   • This recipe is 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.

Judith Jones' approach to creating a meal for one not only emphasizes efficiency but also highlights the potential for repurposing leftovers, as evidenced by the mention of the "Red Flannel Pork Hash" later in the week. This culinary gem, featured in the October 2009 issue of O, The Oprah Magazine, showcases the timeless appeal of well-crafted recipes that stand the test of time.