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.