May 18, 2010
Finally back in my kitchen. Tonight dinner is an all in one meal. The result is incredible. This is a recipes adapted from Charlie Trotter. No one crumb was left on the plate. I never put parsley on the potatoes, but it sure is a nice change from the rosemary.
Tonight’s May 18, 2010 dinner:
Herb Crusted Pork Tenderloin with Roasted Potatoes and Bacon Sherry Vinaigrette
HERB-CRUSTED PORK TENDERLOIN WITH ROASTED POTATOES AND BACON-SHERRY VINAIGRETTE
4 ounces bacon cut into julienne strips
½ cup olive oil
¼ cup sherry wine vinegar
1 small shallot, finely diced
Salt and pepper
1 ½ pounds pork tenderloin
6 tablespoons olive oil
Salt and pepper
¼ cup chopped fresh thyme
¼ cup chopped fresh rosemary
½ cup chopped fresh flat-leaf parsley
2 tablespoons canola oil
2 pounds potatoes quartered
Cook the bacon in a small sauté pan over medium heat for 8 to 10 minutes, or until crispy. Place the bacon and ¼ cup of the rendered bacon fat in a small bowl. Whisk in the olive oil, vinegar and shallots and season to taste with salt and pepper.
Preheat the oven to 375ᵒ. Rub the pork with 3 tablespoons of the olive oil and season generously with salt and pepper. Coat the pork with thyme, rosemary, and ¼ cup of the parsley. Place in a hot oven proof sauté pan with the canola oil and sear for 5 minutes on each side. Place the pan in the oven and roast in the oven for 25 to 30 minutes.
Meanwhile place the potatoes in a roasting pan and toss with the remaining 3 tablespoons of olive oil. Sprinkle the remaining parsley over the potatoes, season with salt and pepper, and roast alongside the tenderloin for 20 minutes, or until tender.
Remove the tenderloin from the oven, let it rest for 10 minutes and then cut into ¼ inch thick slices. Spoons some of the potatoes on one side of the dish and layer the pork slices in an overlapping patters next to the potatoes. Drizzle the vinaigrette over the meat and potatoes.