Herb Crusted Tenderloin with Roasted New Potatoes

2# new potatoes
2 T. butter or margarine, melted
2 T. prepared horseradish
1/2 t. salt
1/2 t. freshly ground pepper
1/2 cup fine, dry breadcrumbs
1/3 cup chopped fresh basil
1 T freshly ground pepper
1 t kosher salt
3 T. chopped fresh thyme
1 1/2 # pork tenderloin
2 T. chopped fresh parsley
garnish: fresh herb sprigs

Peel a 1 inch strip around center of each potato. Place potatoes in a large bowl. Add butter and next 3 ingredients, tossing gently. Place potatoes on a lightly greased rack in a broiler pan. Bake at 425 for 20 minutes; remove from oven.

Stir together breadcrumbs and next 4 ingredients. Moisten tenderloin with water; press crumb mixture over tenderloin, and place on rack with potatoes.

Bake at 425 for 25 more minutes or until potatoes are tender and a meat thermometer inserted itno thickest portion of tenderloin registers 160 degrees. Sprinkle potatoes with parsley and slice tenderloin. Garnish, if desired.

Yield: 4-6 servings.

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