Charlie Trotter's HERB-CRUSTED PORK TENDERLOIN

  This is it.  This is absolutely one of my favorite meals.  I found this recipe in the book Charlie Trotter Cooks at Home.  Pork tenderloins are covered with fresh herbs, seared and baked along with Yukon Gold potatoes (oops! only had red-skinned the day I made this).  A bacon-sherry vinaigrette is drizzled over the the meat and potatoes when pulled from the oven.  This bacon-sherry vinaigrette, made with finely diced shallots, is the same vinaigrette that I use to make my French Bistro Salad (greens, homemade croutons and a poached egg) and it is was makes this pork tenderloin taste so absolutely delicious.  I have, on occasion, sliced open the pork and filled it with spinach, sautéed mushrooms, mustard and more bacon before searing and baking, but truly, it's not necessary to embellish this recipe at all.  I promise you, it's fabulous just the way it is.

          HERB-CRUSTED PORK TENDERLOIN with ROASTED YUKON GOLD
                          POTATOES and BACON-SHERRY VINAIGRETTE
                        from Charlie Trotter Cooks at Home (November 2000)
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

• 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

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.

To prepare the pork:  Preheat the oven to 375˚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˚.

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.

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.