Herb Crusted Pork Tenderloin With Horseradish New Potatoes

• 2 pounds new potatoes
• 1/4 c butter or margarine, melted
• 2 T horseradish
• 1/2 t salt
• 1/2 t fresh pepper
• 1/2 c fine, dry breadcrumbs
• 1/3 c chopped fresh basil
• 3 T olive oil
• 1 T kosher salt
• 3 T chopped fresh thyme
• 1 1/2 pounds pork tenderloins
• 2 T chopped fresh parsley
• Garnish: fresh herb sprigs

1. 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 degrees for 20 minutes; remove from oven.
2. Stir together breadcrumbs and next 5 ingredients. Moisten tenderloins with water; press crumb mixture over tenderloins, and place on rack with potatoes.
3. Bake at 425 degrees for 25 more minutes until potaotes are tender, and a meat thermometer inserted into thickest portion of tenderloins registers 160 degrees. Sprinkly potatoes with parsley and slice tenderloins. Garnish, if desired.

potatoes, butter, t, salt, fresh pepper, breadcrumbs, fresh basil, olive oil, t, t, pork tenderloins, t, fresh herb sprigs

Taken from www.epicurious.com/recipes/member/views/herb-crusted-pork-tenderloin-with-horseradish-new-potatoes-50098153 (may not work)