Atlanta Pork & Potato Salad

A robust blend of spices season this pork tenderloin main-dish recipe. Combine new potatoes with a creamy horseradish dressing to make a tangy accompaniment.

Atlanta Pork & Potato Salad
Servings: 4 Prep 10 mins Cook 14 mins Grill 20 mins


  • 1/3 cup light mayonnaise
  • 1 tablespoon creamy horseradish sauce
  • 2 scallions, chopped
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 1/2 pounds red new potatoes, quartered
  • 1 pork tenderloin (about 1-1/4 to 1-1/2 pounds)
  • 2 teaspoons Montreal chicken seasoning

Make It

1. Heat grill or broiler to medium-high heat. In a small bowl, whisk together mayonnaise, horseradish, scallions, sugar and salt. Set aside.

2. Place potatoes in a saucepan and add enough water to cover. Bring to a boil and boil 12 to 14 minutes, until potatoes are tender when pierced with a knife. Drain, rinse and cool.

3. Meanwhile, rub pork with Montreal seasoning. Grill or broil pork for 20 minutes, turning occasionally, or until meat is cooked through and registers 145 degrees on an instant-read thermometer. Cover and let rest at least 5 minutes before slicing. Gently combine potatoes and dressing. Slice pork and serve with potato salad.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 396, Fat, total (g): 13, chol. (mg): 102, sat. fat (g): 3, carb. (g): 35, fiber (g): 4, pro. (g): 34, sodium (mg): 814, Percent Daily Values are based on a 2,000 calorie diet.