Grilled Pork Medallions With Spicy Potato Salad

• 1 pound small red potatoes (about 1 1/2 inches wide)
• 1/4 cup canola mayonnaise
• 1/4 cup plain low-fat yogurt
• 1/4 cup sliced green onions
• 2 tablespoons prepared horseradish
• 2 teaspoons cider vinegar
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/2 cup thinly sliced radishes
• 2 hard-cooked large eggs, diced
• 1 (1-pound) pork tenderloin, trimmed and cut into 12 (1-inch-thick) medallions
• 2 garlic cloves, minced
• Cooking spray

1. Place potatoes in a large saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain and cool.
2. Combine mayonnaise, yogurt, green onions, horseradish, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Stir in potatoes. Gently fold in radishes and eggs.
3. Heat a grill pan over medium-high heat. Sprinkle pork medallions with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread garlic evenly over pork. Lightly coat pan with cooking spray. Add pork; grill 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes before serving. Serve with the potato salad.

red potatoes, canola mayonnaise, yogurt, green onions, horseradish, cider vinegar, salt, freshly ground black pepper, radishes, eggs, pork tenderloin, garlic, cooking spray

Taken from www.myrecipes.com/recipe/pork-medallions-potato-salad (may not work)