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.

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  • Course Lunch, Salad
  • Cuisine American
  • Keyword 15 Minute Meal, 5 Ingredients or Less, All-Seasons, Easypeasy for One, Potatoes, Salad
Servings Prep Time Cook Time
2 people 10 minutes
Passive Time Total Time
10 minutes
Servings Prep Time Cook Time
2 people 10 minutes
Passive Time Total Time
10 minutes
Degree of Difficulty
  • 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 tbspn crumbled blue cheese
  • 1-2 tbspn Zesty Italian salad dressing or home made vinaigrette
  • kosher salt and freshly ground black pepper to taste
Servings: people
  1. Gather all ingredients before starting recipe.
  2. Slice grilled pork tenderloin in 1/2" slices.
  3. Slice Romaine hearts and add to a large mixing bowl.
  4. Add potatoes and green and or yellow beans, salt and pepper, and toss to combine.
  5. Add salad dressing and toss again,
  6. Place salad on a plate and top with sliced pork tenderloin.
  7. Top with crumbled blue cheese and serve.

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