Ingredients
2 pounds new potatoes
1/4 c butter or margarine, melted
2 T horseradish
1/2 t salt
1/2 t fresh pepper
1/2 c fine, dry breadcrumbs
1/3 c chopped fresh basil
3 T olive oil
1 T kosher salt
3 T chopped fresh thyme
1 1/2 pounds pork tenderloins
2 T chopped fresh parsley
Garnish: fresh herb sprigs
Preparation
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 degrees 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 degrees for 25 more minutes until potaotes are tender, and a meat thermometer inserted into thickest portion of tenderloins registers 160 degrees. Sprinkly potatoes with parsley and slice tenderloins. Garnish, if desired.
