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

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By Stonyfield

• American
• Gluten Free
• Main Dishes
• Other
• Spring
• Valentine's Day
• Easter

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 hour 10 minutes

Level: Medium

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Prep: 10 minutes

Cook: 50 minutes

Yields: 4 Servings

Print Recipe

Ingredients

• 3/4 c crumbled blue cheese
• 3/4 cStonyfield Organic Whole Milk Smooth & Creamy Plain
• 1/4 c Stonyfield Organic Whole Milk
• 2 1/2 lb small red potatoes (quartered)
• 3 Tbsp olive oil
• 1 tsp dried thyme
• 1 large pork tenderloin (about 1 1/4 pounds)
• 1 1/2 tsp salt
• 1/2 tsp 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 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.