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. |
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