Herb Crusted Pork Tenderloin with Roasted Potatoes and Bacon-Sherry Vinaigrette

  • 50 mins total
  • 10 mins prep
  • 40 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

Giangi's Kitchen Signature

 

Nutrition Facts
Herb Crusted Pork Tenderloin with Roasted Potatoes and Bacon-Sherry Vinaigrette
Amount Per Serving
Calories 840 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 10g63%
Cholesterol 166mg55%
Sodium 335mg15%
Potassium 1977mg56%
Carbohydrates 31g10%
Fiber 7g29%
Protein 56g112%
Vitamin A 810IU16%
Vitamin C 41.7mg51%
Calcium 123mg12%
Iron 11.4mg63%
* Percent Daily Values are based on a 2000 calorie diet.
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Herb Crusted Pork Tenderloin with Roasted Potatoes and Bacon-Sherry Vinaigrette

  • 50 mins total
  • 10 mins prep
  • 40 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 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
  • ½ Cup Chopped fresh flat-leaf parsley
  • 2 Tbs. canola oil
  • 2 Pounds potatoes quartered
  • 2 pounds pork tenderloin

Instructions

  1. 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.

  2. Preheat the oven to 375ᵒ.

  3. 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.

  4. Place in a hot oven proof sauté pan with the canola oil and sear for 5 minutes on each side.

  5. Place the pan in the oven and roast in the oven for 25 to 30 minutes.

  6. 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.

  7. Remove the tenderloin from the oven, let it rest for 10 minutes and then cut into ¼ inch thick slices.

  8. Spoons some of the potatoes on one side of the dish and layer the pork slices in an overlapping patters next to the potatoes.

  9. Drizzle the vinaigrette over the meat and potatoes.

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