Herb roasted pork tenderloin with potatoes
Herb roasted pork tenderloin with potatoes is an easy but elegant sheet pan dinner with tons of flavor!
Yield: 4 servings
Ingredients
For the potatoes:
- 1 ½ lbs. new or baby red potatoes
- 3 tablespoons unsalted butter, melted
- 2 tablespoons prepared horseradish
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
For the pork tenderloin:
- 1 to 1.3 lb. pork tenderloin
- ¼ cup plain breadcrumbs
- ¼ cup fresh basil, chopped
- 1 ½ tablespoons fresh thyme, chopped
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For serving:
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 425.
- Peel a 1-inch strip around center of each potato. Toss potatoes with butter, horseradish, salt and pepper. Place on a greased baking sheet.
- Bake at 425 for 20 minutes.
- In the meantime, combine breadcrumbs, basil, thyme, olive oil, salt and pepper. Moisten tenderloin with water and press crumb mixture onto all sides.
- Place the pork tenderloin on the sheet pan with the potatoes and roast for another 20-25 minutes, until potatoes are tender and pork registers at least 145 degrees. Let the pork rest for at least 5 minutes before slicing.
- Serve pork and potatoes hot, sprinkled with fresh parsley.
Notes
I use new potatoes for this dish (which are just small, young potatoes) but you can substitute Yukon potatoes or small red potatoes. Just be sure they are cut to a similar size so they roast evenly.
Nutrition
Calories: 416kcal | Protein: 31g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 108mg | Sodium: 776mg | Fiber: 4g | Sugar: 3g
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