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5 lb. new potatoes
1/4 c. butter or margarine
2 Tbsp. prepared horseradish
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/2 c. fine dry breadcrumbs
1/3 c. chopped fresh basil
6 Tbsp. olive oil
1 Tbsp. fresh ground pepper
1 tsp. kosher salt
3 Tbsp. chopped fresh thyme
1 1/2 lb. pork tenderloins
2 Tbsp. chopped fresh parsley
fresh herb springs (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 in 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.
Place on rack with potatoes. Bake at 425 degrees for 25 more minutes or
until potatoes are tender and a meat thermometer inserted into
thickest portion of meat registers 160 degrees. Sprinkle potatoes with
parsley and slice tenderloins. Garnish, if desired. Yield: 4 to 6.

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