Pork, Potatoes, and Salad

Herb-Marinated Pork Tenderloins on the Food Network

Horseradish-Chive Sauce
2/3 cup light sour cream
2 T chopped chives or green onions
3 T prepared horseradish
1 t fresh lemon juice
1 t spicy dijon mustard
1/8 t kosher salt

*Cooking Light, May 2011, p. 114

Truffled Roasted Potatoes
2 (20-ounce) packages refrigerated red potato wedges
2 T olive oil
1 T minced garlic
1/2 t kosher salt
1/2 t freshly ground black pepper
1 T white truffle oil
2 t fresh thyme leaves

• preheat oven to 450
• place potatoes on pan; drizzle with olive oil, and sprinkle with garlic, salt, and pepper; toss well
• bake at 450 for 35 minutes or until golden brown; remove from oven and drizzle potatoes with truffle oil, and sprinkle with thyme; and toss

*Cooking Light, May 2011, p. 116