Herb Crusted Pork Tenderloin – Fustini's Oils & Vinegars

Ingredients

• 1 pork tenderloin, trimmed of silver skin
• 1 tablespoon Fustini’s Herbs de Provence olive oil, plus more for the pan
• salt and pepper
• 2 teaspoons fresh Italian parsley, chopped
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 4-6 Yukon Gold potatoes, washed and cut into wedges
• 2 tablespoons Fustini’s Robust SELECT olive oil
• 4 ounces bacon, diced
• 1 small shallot, minced
• 1/4 cup Fustini’s Vinoso red wine vinegar or Elderflower balsamic
• 1/2 cup Fustini’s Delicate SELECT olive oil