Herb-Crusted Pork Tenderloin with Horseradish-Roasted New Potatoes
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.
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 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 into thickest portion of tenderloins registers 16
Sprinkle potatoes with parsley, and slice tenderloins.
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.
Sur de los Andes Malbec
A juicy Malbec with lively acidity backing the raspberry, blackberry and plum notes woven with soft tannins and spice-tinged finish. All the grapes are double sorted upon arrival to the winery. All fermentations take place naturally with native yeasts. Fermentation takes 20 days with 2 days of cold maceration, at temperatures between 24-27 Celsius to achieve the most complexity. The wine then goes through 100% Malolactic Fermentation and is aged in older oak casks.