|
Let us know any comments, reviews corrections, and/or suggestions.
Recipe contributions and pictures of dishes you have prepared are always
welcome.
| |
 |
|
|
|
|
A friend made dinner for us and shared this
and several other recipes. Serves 4 - 6. |
| Quantity |
Ingredients |
Preparation Notes |
| 2 lbs |
New Potatoes |
- Peel 1 inch strip around center of each potato
- Place in large bowl
- Add butter, horseradish, 1/2 tsp salt and
1/2 tsp pepper
- Toss gently
- Place potatoes on lightly greased rack in a
broiler pan
- Bake at 425 degrees for 20 minutes, then remove
from oven.
- Stir together breadcrumbs, basil, olive oil, 1
Tbsp pepper, Kosher salt, and thyme
- Moisten tenderloins with water and press breadcrumb
mixture over tenderloins.
- Place tenderloins on rack with potatoes
- Bake at 425 degrees for 25 minutes or until
potatoes are tender and a meat thermometer registers 160 degrees in the
thickest part of the tenderloin.
- Sprinkle potatoes with parsley
- Slice tenderloins
- Garnish if desired.
|
| 1/4 C |
Butter or
Margarine, melted |
| 2 Tbsp |
Prepared
Horseradish |
| 1/2 tsp |
Salt |
| 1/2 tsp |
Freshly Ground
Pepper |
| 1/2 C |
Fine, Dry
Breadcrumbs |
| 1/3 C |
Fresh Basil |
| 3 Tbsp |
Olive Oil |
| 1 Tbsp |
Fresh Ground
Pepper |
| 1 tsp |
Kosher Salt |
| 3 Tbsp |
Chopped Fresh
Thyme |
| 1 1/2 lb |
Pork
Tenderloins |
| 2 Tbsp |
Chopped Fresh
Parsley |
| |
Fresh Herb
Sprigs for Garnish |
|
|
Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
|
