Herb Crusted Pork Tenderloin with Roasted Potatoes and Bacon-Sherry Vinaigrette
- 50 mins total
- 10 mins prep
- 40 mins cook
- serves 4
IntroductionSkip To The Recipe
Nutrition Facts
Herb Crusted Pork Tenderloin with Roasted Potatoes and Bacon-Sherry Vinaigrette
Amount Per Serving
Calories 840
Calories from Fat 477
% Daily Value*
Total Fat 53g
82%
Saturated Fat 10g
50%
Cholesterol 166mg
55%
Sodium 335mg
14%
Potassium 1977mg
56%
Total Carbohydrates 31g
10%
Dietary Fiber 7g
28%
Protein 56g
112%
Vitamin A
16.2%
Vitamin C
50.6%
Calcium
12.3%
Iron
63.1%
* Percent Daily Values are based on a 2000 calorie diet.
Herb Crusted Pork Tenderloin with Roasted Potatoes and Bacon-Sherry Vinaigrette
- 50 mins total
- 10 mins prep
- 40 mins cook
- serves 4
Ingredients
-
4 ounces bacon cut into julienne strips
-
½ Cup olive oil
-
¼ Cup sherry wine Vinegar
-
1 Small Shallot finely diced
-
¼ Cup Chopped fresh thyme
-
¼ Cup Chopped fresh rosemary
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½ Cup Chopped fresh flat-leaf parsley
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2 Tbs. canola oil
-
2 Pounds potatoes quartered
-
2 pounds pork tenderloin
Instructions
-
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.
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Preheat the oven to 375ᵒ.
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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.
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Place in a hot oven proof sauté pan with the canola oil and sear for 5 minutes on each side.
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Place the pan in the oven and roast in the oven for 25 to 30 minutes.
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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.
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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.
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Drizzle the vinaigrette over the meat and potatoes.
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