Herb-Crusted Pork Tenderloin With Horseradish-Roasted New Potatoes

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Southern Living


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2 pounds new potatoes

1/4 cup butter or margarine, melted

2 tablespoons prepared horseradish

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 cup fine, dry breadcrumbs

1/3 cup chopped fresh basil

3 tablespoons olive oil

1 tablespoon freshly ground pepper

1 teaspoon kosher salt

3 tablespoons chopped fresh thyme

1 1/2 pounds pork tenderloins

2 tablespoons chopped fresh parsley

Garnish: fresh herb sprigs

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