Herb-Crusted Pork Tenderloin with Horseradish-Roasted New Potatoes

Recipe from Southern Living

More From Southern Living


Ingredients

  • 2 pounds new potatoes
  • 1/4 cup butter or margarine, melted
  • 2 tablespoons prepared horseradish
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup fine, dry breadcrumbs
  • 1/3 cup chopped fresh basil
  • 3 tablespoons olive oil
  • 1 tablespoon freshly ground pepper
  • 1 teaspoon kosher salt
  • 3 tablespoons chopped fresh thyme
  • 1 1/2 pounds pork tenderloins
  • 2 tablespoons chopped fresh parsley
  • Garnish: fresh herb sprigs

Preparation

  1. Peel a 1-inch 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. Garnish, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Herb-Crusted Pork Tenderloin with Horseradish-Roasted New Potatoes Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy