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German Pork Tenderloin and Creamy Radish Salad

German Pork Tenderloin and Creamy Radish Salad

German Pork Tenderloin and Creamy Radish Salad

To complement this dish, serve it with a traditional white radish salad, good rye bread and German beer.


Makes 6 servings


Creamy Radish Salad
2 cups thinly sliced onions
2 whole pork tenderloins (about 3/4 pound each), well trimmed
Black pepper


  1. Prepare Creamy Radish Salad; set aside.
  2. Spread onions on large sheet of foil and top with tenderloins; salt and pepper each tenderloin Wrap tightly in foil and refrigerate 8 hours or overnight. Remove tenderloins from foil and rewrap onions using Drugstore Wrap technique.*
  3. Grill tenderloins and onion packet on uncovered grill over medium-hot coals 20 to 25 minutes or until internal temperature reaches 165°F when tested with meat thermometer inserted into thickest part of each tenderloin, turning occasionally. Transfer tenderloins to cutting board; cover with foil and let stand 10 to 15 minutes before slicing. Internal temperature will continue to rise 5°F to 10°F during stand time. Meanwhile, remove onion packet from grill and carefully unwrap. Slice pork across grain; serve with onions and Creamy Radish Salad.

Nutritional Information

Sodium 334 mg
Protein 26 g
Fiber 2 g
Carbohydrate 10 g
Cholesterol 65 mg
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 21 %
Calories 181

Dietary Exchange

Meat 2-1/2
Vegetable 1-1/2

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