Rating: 4 stars
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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.

Recipe by Cooking Light October 2014


Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary

25 mins
45 mins
Serves 4 (serving size: 3 ounces pork and 1 cup potato salad)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

298 calories; fat 9.2g; saturated fat 1.8g; mono fat 4.2g; poly fat 2.4g; protein 31g; carbohydrates 22g; fiber 3g; cholesterol 168mg; iron 3mg; sodium 550mg; calcium 60mg.