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

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: 4

Author: Giangi Townsend

Ingredients

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

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.
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.

Nutrition

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