Herb-Crusted Pork Tenderloin with Horseradish-Roasted New Potatoes

Name: Herb-Crusted Pork Tenderloin with Horseradish-Roasted New Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters butter or margarine, melted; 118 milliliters fine, dry breadcrumbs; 79 milliliters chopped fresh basil; 2 Tbsps chopped fresh parsley; 3 Tbsps chopped fresh thyme; 2 Tbsps prepared horseradish; 1 teaspoon kosher salt; 907 grams new potatoes; 3 Tbsps olive oil; 1 teaspoons freshly ground pepper; 1 Tbsp freshly ground pepper; 680 grams pork tenderloins; 1 teaspoons salt; 1 sprig Garnish: fresh herb

You can never have too many main course recipes, so give Herb-Crusted Pork Tenderloin with Horseradish-Roasted New Potatoes a try. One portion of this dish contains roughly 28g of protein, 19g of fat, and a total of 428 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have kosher salt, pepper, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Peel a 1-inch strip around center of each potato.

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Potato

Place potatoes in a large bowl.

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Potato

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Bowl

Add butter and next 3 ingredients, tossing gently.

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Butter

Place potatoes on a lightly greased rack in a broiler pan.

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Potato

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Broiler Pan

Bake at 425 for 20 minutes; remove from oven.

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Oven

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

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Breadcrumbs

Potato

Water

Bake at 425 for 25 more minutes or until potatoes are tender and a meat thermometer inserted into thickest portion of tenderloins registers 16

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Potato

Meat

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Kitchen Thermometer

Oven

Sprinkle potatoes with parsley, and slice tenderloins.

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Potato

Parsley

Garnish, if desired.

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Ingredients

Servings:

59milliliters

butter or margarine, melted 118milliliters

fine, dry breadcrumbs 79milliliters

chopped fresh basil 2Tbsps

chopped fresh parsley 3Tbsps

chopped fresh thyme 2Tbsps

prepared horseradish 1teaspoon

kosher salt 907grams

new potatoes 3Tbsps

olive oil 1teaspoons

freshly ground pepper 1Tbsp

freshly ground pepper 680grams

pork tenderloins 1teaspoons

salt 1sprig

Garnish: fresh herb

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin on the menu? Try pairing with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Sur de los Andes Malbec. It has 4.9 out of 5 stars and a bottle costs about 10 dollars.