Herb-Crusted Pork Tenderloin with Horseradish-Roasted New Potatoes

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 ...

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