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

Ready In: 1 hr 10 mins

Level: Medium

Prep: 10 mins

Cook: 50 mins

Yields: 4 Servings

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Ingredients

3/4 c crumbled blue cheese
3/4 c Stonyfield Organic Whole Milk Plain Probiotic Yogurt
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.