Serves 4 (serving size: 3 ounces pork and 1 cup potato salad)
Photo: Randy Mayor; Styling: Lindsey Lower
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.
Nice, different twist on potato salad, however next time, I will only add 1 tablespoon of horseradish; it was a tad too strong for my taste. I added 2 tablespoons of sweet pickle relish to tone it down the horseradish. The pork was bland on it's own, but balanced out well the strong flavor of the potato salad. Served with steamed broccoli.
the potato salad was awesome! usually use the standard ancient hellmans recipe as my go to!!! nice to have another…… use more radishes since you have them. their crunch was nice. prob add some onion powder or red onion next time, maybe my green onions were weak. used more horseradish too. can't believe it was good with yogurt!!!! grilled thin pork chops.
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