Herb-Crusted Pork Tenderloin with Roasted Yukon Gold Potatoes and Bacon-Sherry Vinaigrette

Ingredients

• Vinaigrette:
• 4 ounces bacon, julienned
• 1/2 cup extra-virgin olive oil
• 1/4 cup sherry wine vinegar
• 1 small shallot, finely diced
• salt & freshly ground pepper to taste
• Meal:
• 1 1/2 pounds pork tenderloin
• 6 tablespoons extra-virgin olive oil
• salt & freshly ground black pepper
• 1/4 cup chopped fresh thyme
• 1/4 cup chopped fresh rosemary
• 1/2 cup chopped fresh flat leaf parsley
• 2 tablespoon canola oil
• 2 pounds small Yukon Gold potatoes, quartered

Instructions

1. To prepare the vinaigrette: Cook the bacon until crispy. Place 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.
2. To prepare the pork: Preheat the oven to 375 degrees F. 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 sauté pan with the canola oil and sear for 5 minutes on each side. Roast in the oven for 25-30 minutes, or until internal temperature of 155 degrees.
3. Meanwhile, prepare the potatoes: 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.
4. Remove the tenderloin from the oven, let it rest for 10 minutes, and then cut the meat into 1/4-inch thick slices. Drizzle the vinaigrette over the meat and potatoes and top with freshly ground pepper.