- 1 clove garlic, crushed
- 1 teaspoon salt
- 1 teaspoon Dijon mustard
- 1 teaspoon grated fresh ginger
- 1 pork tenderloin
- 1 small carrot, peeled and quartered
- 2 small whole potatoes
- 1/2 sweet potato, peeled and quartered
- 1 tablespoon oil
Preheat oven to 180°C. Line the base of a small roasting pan with baking paper.
Combine garlic, salt, mustard and ginger and smear over the pork tenderloin.
Place the pork in the middle of the prepared roasting pan and arrange the vegetables around it. Drizzle the oil over the vegetables.
Roast the pork and vegetables for 35 minutes. Remove the pork and allow to rest. Continue to roast the vegetables for a further 5 -10 minutes until cooked through.
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