September 26, 2009

Pork Tenderloin and Baby Potatoes

As the calendar prepares to turn over to October and the nights have a chill setting in, I can tell my body is starting to crave more hearty meals in preparation for the deep, cold winter to come.

It's a bit ironic then that today's favorite recipe is actually from the South, where I lived for five years in the mid-90's, gave birth to two of my babies and where my heart still resides. A boneless pork tenderloin with baby potatoes... perfect for a chilly evening with friends or a sit down family dinner. Southern living will always have my heart, and Southern Living will always be one of my favorite magazines to find delicious recipes. This is one from about 12 years ago, but it's a keeper.

Pork Tenderloin with Baby Potatoes

2 lb. new potatoes (tiny red)
1/4 c butter or margarine, melted
2 T prepared horseradish
1/2 t salt
1/2 t freshly ground black pepper
1/2 c fine, dry breadcrumbs
1/3 c chopped fresh basil
3 T olive oil
1 T freshly ground pepper
1 t kosher salt (I use sea salt)
3 T chopped fresh thyme
1 1/2 pounds pork tenderloins
2 tablespoons chopped fresh parsley
fresh herb sprigs to garnish

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 160°. Sprinkle potatoes with parsley, and slice tenderloins to serve. Garnish with the fresh herbs if you desire.Print Friendly and PDF