Herbs roasted pork tenderloin.
Finally back in my kitchen. Tonight’s dinner is an all-in-one meal. The result is incredible. This is a recipe 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

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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4


  • 4 ounces bacon strips 4 ounces bacon cut into julienne strips
  • 0.5 cup olive oil ½ Cup olive oil
  • 0.25 cup sherry wine Vinegar ¼ Cup sherry wine Vinegar
  • 1 Shallot 1 Small Shallot finely diced
  • 0.25 cup thyme ¼ Cup Chopped fresh thyme
  • 0.25 cup rosemary ¼ Cup Chopped fresh rosemary
  • 0.5 cup flat-leaf parsley ½ Cup Chopped fresh flat-leaf parsley
  • 2 tbsps canola oil 2 Tbs. canola oil
  • 2 lbs potatoes 2 Pounds potatoes quartered
  • 2 pounds pork tenderloin 2 pounds pork tenderloin


  • 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.


Calories: 840kcal | Carbohydrates: 31g | Protein: 56g | Fat: 53g | Saturated Fat: 10g | Cholesterol: 166mg | Sodium: 335mg | Potassium: 1977mg | Fiber: 7g | Vitamin A: 810IU | Vitamin C: 41.7mg | Calcium: 123mg | Iron: 11.4mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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