Herb-Crusted Pork Tenderloin with Bacon Sherry Vinaigrette

0 Cook the bacon in a small sauté pan over medium heat for 8 to 10 minutes, or until crispy. Place the bacon and ¼ cup of the rendered bacon fat in a small bowl. Whisk in the olive oil, vinegar and shallots and season to taste with salt and pepper.
1 Preheat the oven to 375ᵒ.
2 Rub the pork with 3 tablespoons of the olive oil and season generously with salt and pepper. Coat the pork with thyme, rosemary, and ¼ cup of the parsley.
3 Place in a hot oven proof sauté pan with the canola oil and sear for 5 minutes on each side.
4 Place the pan in the oven and roast in the oven for 25 to 30 minutes.
5 Meanwhile place the potatoes in a roasting pan and toss with the remaining 3 tablespoons of olive oil. Sprinkle the remaining parsley over the potatoes, season with salt and pepper, and roast alongside the tenderloin for 20 minutes, or until tender.
6 Remove the tenderloin from the oven, let it rest for 10 minutes and then cut into ¼ inch thick slices.
7 Spoons some of the potatoes on one side of the dish and layer the pork slices in an overlapping patters next to the potatoes.
8 Drizzle the vinaigrette over the meat and potatoes.