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Herb-Crusted Pork Tenderloin with Horseradish-Roasted New Potatoes

Southern Living JULY 1998

  • Yield: 4 to 6 servings

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

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.

Bake at 425° for 20 minutes; remove from oven.

Stir together breadcrumbs and next 5 ingredients. Moisten tenderloins with water; press crumb mixture over tenderloins, and place on rack with potatoes.

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.

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