Roasted Pork Tenderloin with Crispy Potatoes & Radicchio

Rating: 
5
Average: 5 (2 votes)
Like it:

This dish, featuring lean pork and crispy veggies, is ready in a flash. Prep your veggies over the weekend to save extra time. And consider making two pork tenderloins at the same time for more delicious leftovers.

660
Calories
26g
Fat
52g
Protein
4
Servings

Ingredients

3/4 c crumbled blue cheese
3/4 c Stonyfield Organic Plain Whole Milk Yogurt
1/4 c Stonyfield Organic Whole Milk
2 1/2 lb small red potatoes (quartered)
3 T olive oil
1 t dried thyme
1 large pork tenderloin (about 1 1/4 pounds)
1 1/2 t salt
1/2 t black pepper
1 small head radicchio (cored and cut into 1/2-inch slices)
3/4 lb green beans (washed, trimmed and halved)
1 onion (thinly sliced)
Nutrition Information: 
Calories: 
660
Calories from Fat: 
230
Total Fat: 
26g
Total Fat Percent: 
40%
Saturated Fat: 
9g
Saturated Fat Percent: 
45%
Cholesterol: 
130mg
Cholesterol Percent: 
43%
Sodium: 
1380mg
Sodium Percent: 
57%
Total Carbohydrate: 
58g
Total Carbohydrate Percent: 
19%
Dietary Fiber: 
8g
Dietary Fiber Percent: 
32%
Sugars: 
10g
Protein: 
52g
Protein Percent: 
104%
Vitamin A: 
20%
Vitamin C: 
60%
Calcium: 
30%
Iron: 
30%

Preparation:

Step 1

Heat oven to 400°. In a small bowl, stir together blue cheese, yogurt and milk; set aside.

Step 2

Toss potatoes with 1 tablespoon of the oil and ½ teaspoon of the thyme; place potatoes in a rimmed baking sheet and bake at 400° for 5 minutes.

Step 3

Sprinkle pork with remaining ½ teaspoon thyme, ½ teaspoon of the salt and the pepper. Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add pork to skillet and cook for 8 minutes, flipping halfway through, or until browned. Remove pork from skillet and nestle in center of potatoes, pushing them to either side; set skillet aside. Return pork and potatoes to oven and roast an additional 25 minutes or until internal temperature of pork registers 155° on an instant read thermometer.

Step 4

Return skillet to medium-high heat and heat remaining 1 tablespoon oil. Add green beans and onion to pan and sprinkle with remaining ½ teaspoon salt; cook, stirring often, for 3 minutes. Add radicchio and cook for 5 more minutes, stirring often; remove from heat and set aside.

Step 5

Remove pork and potatoes from oven; stir potatoes into skillet and drizzle with half of prepared dressing. Cut pork into 1/2-inch slices. Transfer contents of skillet to a serving platter and top with pork slices; serve with remaining sauce immediately.

Ingredients

3/4 c crumbled blue cheese
3/4 c Stonyfield Organic Plain Whole Milk Yogurt
1/4 c Stonyfield Organic Whole Milk
2 1/2 lb small red potatoes (quartered)
3 T olive oil
1 t dried thyme
1 large pork tenderloin (about 1 1/4 pounds)
1 1/2 t salt
1/2 t black pepper
1 small head radicchio (cored and cut into 1/2-inch slices)
3/4 lb green beans (washed, trimmed and halved)
1 onion (thinly sliced)
Nutrition Information: 
Calories: 
660
Calories from Fat: 
230
Total Fat: 
26g
Total Fat Percent: 
40%
Saturated Fat: 
9g
Saturated Fat Percent: 
45%
Cholesterol: 
130mg
Cholesterol Percent: 
43%
Sodium: 
1380mg
Sodium Percent: 
57%
Total Carbohydrate: 
58g
Total Carbohydrate Percent: 
19%
Dietary Fiber: 
8g
Dietary Fiber Percent: 
32%
Sugars: 
10g
Protein: 
52g
Protein Percent: 
104%
Vitamin A: 
20%
Vitamin C: 
60%
Calcium: 
30%
Iron: 
30%

Comments and Reviews

Comments

Recipe Review Rating: 
5
Average: 5 (1 vote)
This is another great pork loin recipe that is fast and easy. Suitable for company as the presentation is quite nice. I followed the recipe completely on the first try; the only thing I would change next time is to plate the pork (sliced) in the middle of the platter with the potatoes on one side the radicchio on the other and put the blue cheese sauce in a gravy boat to add to taste.