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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |