Herb-Crusted Pork Tenderloin with Horseradish-Roasted New Potatoes

Herb-Crusted Pork Tenderloin with Horseradish-Roasted New Potatoes
Photo by www.myrecipes.com

Ingredients

  • ½ teaspoon freshly ground pepper
  • ½ teaspoon salt
  • ¼ cup butter or margarine, melted
  • 2 pounds new potatoes
  • ½ teaspoon freshly ground pepper
  • Garnish: fresh herb sprigs
  • ½ teaspoon salt
  • + 21 more ingredients
    • 2 tablespoons chopped fresh parsley
    • ¼ cup butter or margarine, melted
    • 3 tablespoons chopped fresh thyme
    • 2 pounds new potatoes
    • 1 tablespoon freshly ground pepper
    • Garnish: fresh herb sprigs
    • 3 tablespoons olive oil
    • 2 tablespoons chopped fresh parsley
    • 1 teaspoon kosher salt
    • 3 tablespoons chopped fresh thyme
    • 1 tablespoon freshly ground pepper
    • 3 tablespoons olive oil
    • 1 teaspoon kosher salt
    • 1/3 cup chopped fresh basil
    • 1/3 cup chopped fresh basil
    • ½ cup fine, dry breadcrumbs
    • ½ cup fine, dry breadcrumbs
    • 1 ½ pounds pork tenderloins
    • 1 ½ pounds pork tenderloins
    • 2 tablespoons prepared horseradish
    • 2 tablespoons prepared horseradish

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 ...

View full recipe at My Recipes

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