Herb-Crusted Pork Tenderloin

Ingredients:

• 2 pounds new potatoes
• 1/4 cup butter or margarine, melted
• 2 tablespoons prepared horseradish
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/2 cup fine, dry breadcrumbs
• 1/3 cup fresh basil, chopped
• 3 tablespoons olive oil
• 1 tablespoon fresh ground pepper
• 1 teaspoon kosher salt
• 3 tablespoons fresh thyme, chopped
• 1 1/2 pounds pork tenderloins
• 2 tablespoons fresh parsley, chopped
• fresh herb sprigs

Instructions:

Peel a 1-inch strip around the center of each potato. Place the potatoes in a large bowl. Add the butter, horseradish, salt and pepper, tossing gently. Place the potatoes on a lightly greased rack in a broiler pan. Bake at 425° for 20 minutes, then remove from the oven. Stir together the breadcrumbs, basil, olive oil, pepper, salt and thyme. Moisten the tenderloins with water, then press the crumb mixture over the tenderloins and place on the rack with the potatoes. Bake at 425° for 25 additional minutes or until the potatoes are tender and a meat thermometer registers 160° in the thickest portion. Sprinkle the potatoes with parsley and slice the tenderloins. Garnish with fresh herb sprigs if desired.