As we have noted here in prior posts, there is no more versatile cut of meat than a pork tenderloin, and that was proved once again in this dish.
Having noted a delicious looking salad (here) of roasted root vegetables, I found myself buying a nice bunch of radishes with roasting in mind. They took very little cleaning: I just trimmed the ends and cut most of them in half. Into a skillet with a bit of olive oil, salt, and pepper, then into the oven at 425F for 10 minutes or so.
In the meantime, I got some frozen brussels sprouts mostly cooked in the microwave (what a great way to cook frozen vegetables) and the mostly roasted radishes were dumped into the bowl with them to wait for the right time to join the pork.
Into the now-vacated skillet went a tenderloin cut into medallions, seasoned with salt and beau monde (mmm!) to be seared on each of the flat sides.
Back into the skillet came the radishes, accompanied by the brussels sprouts, and all went back into the 425 oven.
They all roasted happily away as the now boiling water received its dose of egg noodles. They took their fairly typical seven minutes or so, and then were drained and a bit of oil dropped in to keep them separated.
A little bit of leftover roasted garlic alfredo sauce was added to the pork and vegetables, and then that mixture topped the noodles on our plates.
Very tasty indeed.