Herb-Crusted Pork Tenderloin with Roasted Yukon Gold Potatoes and Bacon-Sherry Vinaigrette
Herb-Crusted Pork Tenderloin with Roasted Yukon Gold Potatoes and Bacon-Sherry Vinaigrette is a delicious and flavorful dish that combines juicy pork tenderloin coated with a mixture of herbs, crispy roasted Yukon Gold potatoes, and a tangy bacon-sherry vinaigrette. It's a perfect blend of savory and sweet flavors.
Ingredients
- 1 lb pork tenderloin
- 1 lb Yukon Gold potatoes cut into quarters
- 4 slices bacon chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
For Herb Crust:
- 1/4 cup fresh parsley chopped
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
For Bacon-Sherry Vinaigrette:
- 2 tablespoons sherry vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- 2 slices bacon cooked and crumbled
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, combine the ingredients for the herb crust - parsley, garlic, thyme, rosemary, salt, pepper, and olive oil.
- Rub the herb crust mixture all over the pork tenderloin.
- Place the pork tenderloin on a baking sheet lined with parchment paper and roast in the oven for about 25-30 minutes or until the internal temperature reaches 145°F (63°C).
- While the pork is roasting, toss the Yukon Gold potatoes with olive oil, salt, and pepper. Spread them on a separate baking sheet and roast in the oven for about 20-25 minutes or until golden and crispy.
- In a skillet, cook the chopped bacon until crispy. Remove the bacon from the skillet and set aside.
- In the same skillet, add sherry vinegar, Dijon mustard, olive oil, salt, and pepper to make the vinaigrette. Stir in the crumbled bacon.
- Once the pork is cooked, let it rest for a few minutes before slicing.
- Serve the sliced pork tenderloin with the roasted Yukon Gold potatoes and drizzle with the bacon-sherry vinaigrette. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 488kcal (24%)Carbohydrates: 21g (7%)Protein: 26g (52%)Fat: 33g (51%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 0.04gCholesterol: 75mg (25%)Sodium: 113mg (5%)Potassium: 961mg (27%)Fiber: 3g (13%)Sugar: 1g (1%)Vitamin A: 334IU (7%)Vitamin C: 28mg (34%)Calcium: 36mg (4%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
