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

Serves 4

Melina Storch

Fancy enough for company, but easy enough for everyday.

ingredients

1
TO PREPARE THE VINAIGRETTE:
2
Cook the bacon in a small saute pan over medium heat for 8 to 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.
3
TO PREPARE THE PORK:
4
Preheat the oven to 375F. (Tie the pork with kitchen twine, if more than one piece. - MJS) Rub the pork with 3 tablespoons 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 to 30 minutes, or until the internal temperature reaches 155F on a meat thermometer.
5
MEANWHILE, PREPARE THE POTATOES:
6
Place the potatoes on a baking sheet and toss with the remaining 3 tablespoons 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.
7
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 freshly ground pepper.