Herb Crusted Pork with New Potatoes

2 pounds new potatoes
¼ cup butter, melted
2 T prepared horseradish
½ tsp salt
½ tsp ground pepper
½ cup fine, dry breadcrumbs  (store-bought)
1/3 cup chopped fresh basil
3 T olive oil
1 T ground pepper
½ tsp kosher salt
3 T chopped fresh thyme
1 ½ pounds pork tenderloin
2 T chopped fresh parsley

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 pork 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 in thickest part of tenderloins registers 160.
Sprinkler potatoes with parsley, and slice tenderloins.
Yield:  4 servings.