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"The belly rules the mind."--Spanish Proverb

Herv Crusted Pork Tenderloin with Horseradish Toaste New Potatoes Recipe

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This recipe for Herv Crusted Pork Tenderloin with Horseradish Toaste New Potatoes is from The Gillaspie Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 lb new potatoes ( I use small golden)
1/4 cup butter
2 tbsp prepared horseradish
1/2 tsp salt
1/2 tsp freshly ground pepper
1/2 cup fine, dry breadcrumbs
1/3 cup chopped fresh basil
3 tbsp olive oil
1 tbsp freshley ground pepper
3 tbsp chopped fresh thyme
1 1/2 lb pork tenderloins
2 tbsp chopped fresh parsley

Directions:
Directions:
PEEL 1" strip around center of each potato - place in a large bowl - add butter and next 3 ingredients, tossing gently - place on a lightly geased rack in broiler pan
BAKE at 425 for 20 min - 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 minutes more or until potatoes are tender and a meat thermometer inserted into thickest portion of tenderloins registers 160.

Sprinkle potatoes with parsley and slice tenderloins - serve

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Took this recipe from Southern Living Magazine many years ago and it has become my absolute favorite meal. I serve it with FRESH asparagus - recipe to follow...

 

 

 

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