Pork Tenderloin ‘Niscoise’ is a delicious summer salad. Great for lunch, or in a smaller quantity, as an appetizer. All it requires is a little forethought when making grilled pork tenderloin with garlic butter red skinned potatoes and beans. Just make extra potatoes and green beans and store in a covered container in the fridge with any of the left over grilled tenderloin. Then, within a couple days of the main meal, combine potatoes and beans with chopped romaine, toss with a little Zesty Italian or homemade vinaigrette, top with sliced pork tenderloin and crumbled blue cheese.
Ingredients
- 1/2 grilled pork tenderloin chilled
- 10-12 pieces cooked green and or yellow beans each chilled
- 10-12 baby cooked red skinned potatoes cut in half and chilled
- 1-2 heart of Romaine cut into 1-2 inch slices
- 2 tbsp crumbled blue cheese
- 1-2 tbsp Zesty Italian salad dressing or home made vinaigrette
- kosher salt and freshly ground black pepper to taste
Instructions
Gather all ingredients before starting recipe.
- Slice grilled pork tenderloin in 1/2" slices.
- Slice Romaine hearts and add to a large mixing bowl.
- Add potatoes and green and or yellow beans, salt and pepper, and toss to combine.
- Add salad dressing and toss again,
- Place salad on a plate and top with sliced pork tenderloin.
- Top with crumbled blue cheese and serve.
