• 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)


  • Mince the garlic, then sprinkle with the salt; use the side of your knife to mash to a paste.
  • Add the mustard and ginger to the paste mixture and mix well.
  • Spread over the pork, season with pepper, wrap in plastic and refrigerate for 1 to 8 hours.
  • Preheat the oven to 375 degrees F.
  • If roasting the optional vegetables, coat them lightly with oil and season with salt.
  • Place marinated pork in a roasting pan with the optional vegetables around it.
  • Roast for 30 minutes, then remove roast to a cutting board to rest; continue roasting vegetables for 10 minutes more.