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
Amount Per Serving
Calories 840Calories from Fat 477
% Daily Value*
Saturated Fat 10g63%
Vitamin C 41.7mg51%
Vitamin A 810IU16%
* Percent Daily Values are based on a 2000 calorie diet.
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.