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RECIPE #5329 - ANN COX EASTES' HERB CRUSTED PORK TENDERLOIN with ROASTED VEGETABLES, Wednesday,

Posted at 10:32 AM, Apr 01, 2015
and last updated 2015-09-12 05:42:13-04

1 1/2-2 lb pork tenderloin

1/2 c breadcrumbs

1/4 c each chopped fresh basil,thyme, rosemary

1/4 c olive oil

2 t coarsely ground black pepper

1 t salt

Rinse tenderloin; combine breadcrumbs, herbs olive oil, salt and pepper in a small mixing bowl and stir. Press crumb mixture into tenderloin. Place on rack and roast at 425F for 25-30 minutes o r until meat thermometer inserted into thickest portion registers 160F. Let sit 5-10 minutes to rest before slicing. Garnish with fresh herbs. Yield: 6 servings

ROASTED ASPARAGUS

1 lb asparagus, rinsed and tough ends trimmed

1 T olive oil

Salt and pepper to taste

Place asparagus on a baking sheet and drizzle oil over asparagus, turning to coat. Sprinkle with salt and pepper. Roast at 425-450F for 10-15 minutes or until just tender crisp. Yield: 4 servings

ROASTED POTATOES

8-10 unpeeled new, fingerling potatoes or other potatoes scrubbed and quartered

1-2 T olive oil

Salt and pepper to taste

Combine potatoes and olive oil and toss to coat. Place in a single layer on a baking sheet or in a shallow baking dish coated with vegetable spray. Roast in the oven at 425-450F for 20-30 minutes or until tender and brown, turning every 10 minutes. Yield: 6 servings

**Can also use 1-2 T crushed rosemary and 2 cloves minced garlic to flavor potatoes.