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. Roasted Pork Tenderloin with Crispy Potatoes & Radicchio Go to recipes By Stonyfield 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. Ready In: 1 hr 10 mins Level: Medium Prep: 10 mins Cook: 50 mins Yields: 4 Servings Print Recipe 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) directions Step 1Heat oven to 400°. In a small bowl, stir together blue cheese, yogurt and milk; set aside. Step 2Toss 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 3Sprinkle 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 4Return 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 5Remove 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.