Herb-Crusted Pork Tenderloin with Horseradish-Roasted New Potatoes

(from Lucianolinda’s recipe box)

Source: Woman's Day magazine

Serves 6 people

Categories: Pork main dish

Ingredients

  • 2 lb. new potatoes
  • 1/4 cup butter or margarine, melted
  • 2 Tbsp. prepared horseradish
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1/2 cup fine, dry breadcrumbs
  • 1/3 cup chopped fresh basil
  • 3 Tbsp. olive oil
  • 1 Tbsp. freshly ground pepper
  • 2 Tbsp. chopped fresh parsley
  • Garnish: fresh herb sprigs

Directions

  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 degrees 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 degrees for 25 more minutes or until potatoes are tender and a meat thermometer inserted into thickest portion of tenderloin registers 160 degrees. Sprinkle potatoes with parsley, and slice tenderloins. Garnish, if desired.

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