If you don't have hard-cooked eggs on hand, simply add 2 large eggs to the boiling water with the potatoes for 9 minutes. And while you can't go wrong with succulent pork tenderloin, this recipe works incredibly well with seared and sliced sirloin steak if you have a few extra dollars to spend on beef.
1 pound small red potatoes (about 1 1/2 inches wide)
1/4 cup canola mayonnaise
1/4 cup plain low-fat yogurt
1/4 cup sliced green onions
2 tablespoons prepared horseradish
2 teaspoons cider vinegar
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup thinly sliced radishes
2 hard-cooked large eggs, diced
1 (1-pound) pork tenderloin, trimmed and cut into 12 (1-inch-thick) medallions
2 garlic cloves, minced
How to Make It
Place potatoes in a large saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain and cool.
Combine mayonnaise, yogurt, green onions, horseradish, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Stir in potatoes. Gently fold in radishes and eggs.
Heat a grill pan over medium-high heat. Sprinkle pork medallions with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread garlic evenly over pork. Lightly coat pan with cooking spray. Add pork; grill 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes before serving. Serve with the potato salad.
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