Herb-Crusted Pork Tenderloin with Horseradish-Roasted New Potatoes

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

Peel a 1-inch strip around center of each potato. Place potatoes in a large bowl. Add butter and next 3 ingredients, tossing gently. Place potatoes on a lightly greased rack in a broiler pan.
Bake at 425° for 20 minutes; remove from oven.

Stir together breadcrumbs and next 5 ingredients. Moisten tenderloins with water; press crumb mixture over tenderloins, and place on rack with potatoes.

Bake at 425° for 25 more minutes or until potatoes are tender and a meat thermometer inserted into thickest portion of tenderloins registers 160°. Sprinkle potatoes with parsley, and slice tenderloins. Garnish, if desired.

Yield: 4 to 6 servings