Herb-Crusted Pork Tenderloin with Roasted Yukon Gold Potatoes and Bacon-Sherry Vinaigrette
(from castro15’s recipe box)
Categories: Meals
Ingredients
- Vinaigrette:
- 4 oz. bacon, julienned
- 1/2 cup olive oil
- 1/4 cup sherry wine vinegar
- 1 small shallot, finely diced
- Salt and black pepper
- 1 1/2 lbs. pork tenderloin
- 6 tbsp olive oil
- Salt and black pepper
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh rosemary
- 1/2 cup chopped fresh flat-leaf parsley
- 2 tbsp canola oil
- 2 lbs. small Yukon Gold potatoes, quartered
Directions
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To prepare the vinaigrette: Cook the bacon in a small saute pan over medium heat for 8-10 minutes, or until crispy. Place the bacon and 1/4 cup of the rendered bacon fat in a small bowl. Whisk in the olive oil, vinegar, and shallot and season to taste with salt and pepper.
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prepare the pork: Preheat the oven to 375. Rub the pork with 3 tbsp of the olive oil and season with salt and pepper. Coat the pork with the thyme, rosemary, and 1/4 cup of the parsley. Place in a hot saute pan with the canola oil and sear for 5 minutes on each side. Roast in the oven for 25-30 minutes, or until cooked through.
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Meanwhile, prepare the potatoes: Place the potatoes on a baking sheet and toss with the remaining 3 tbsp olive oil. Sprinkle the remaining 1/4 cup 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 the meat into 1/4-inch -thick slices. Spoon some of the potatoes on one side of each plate and layer the pork slices in an overlapping pattern next to the potatoes. Drizzle the vinaigrette over the meat and potatoes and top with black pepper.