Herb Crusted Pork Tenderloin With Horseradish-Roasted New Potatoes
2 lbs. new potatoes
3/4 cups butter, melted
2 TB. prepared horseradish
1/2 tsp. salt
1/2 tsp. freshly ground pepper
12 cup fine, dry breadcrumbs
1/3 cup chopped fresh basil
3 TB. olive oil
1 TB. freshly ground pepper
1 tsp. kosher salt
3 TB. chopped fresh thyme
1 1/2 lbs. pork tenderloin
2 TB. chopped fresh parsley
1. Peel a 1" strip around center of each potato. Place potatoes in a large bowl. Add butter and next 3 ingredients, tossing gently. Place potatoes on a lightly greased rack, in a broiler pan.
2. Bake at 425 for 20 minutes; remove from oven.
3. Stir together breadcrumbs and next 5 ingredients. Moisten tenderloins with water; press crumb mixture over tenderloins, and place on rack with potatoes.
4. Bake at 425 for 25 more minutes or until potatoes are tender and a meat thermometer inserted into thickest portion of tenderloins registers 160. Sprinkle potatoes with parsley, and slice tenderloins.
Source: Southern Living 7/98
2 lbs. new potatoes
3/4 cups butter, melted
2 TB. prepared horseradish
1/2 tsp. salt
1/2 tsp. freshly ground pepper
12 cup fine, dry breadcrumbs
1/3 cup chopped fresh basil
3 TB. olive oil
1 TB. freshly ground pepper
1 tsp. kosher salt
3 TB. chopped fresh thyme
1 1/2 lbs. pork tenderloin
2 TB. chopped fresh parsley
1. Peel a 1" strip around center of each potato. Place potatoes in a large bowl. Add butter and next 3 ingredients, tossing gently. Place potatoes on a lightly greased rack, in a broiler pan.
2. Bake at 425 for 20 minutes; remove from oven.
3. Stir together breadcrumbs and next 5 ingredients. Moisten tenderloins with water; press crumb mixture over tenderloins, and place on rack with potatoes.
4. Bake at 425 for 25 more minutes or until potatoes are tender and a meat thermometer inserted into thickest portion of tenderloins registers 160. Sprinkle potatoes with parsley, and slice tenderloins.
Source: Southern Living 7/98