Pork Niçoise Salad

Clock Icon 1 hour 15 minutes |
Servings: 4 |
Prep: 45 minutes |
Cook: 30 minutes

Ingredients

Pork
  • 1 Tbsp (15 mL) EACH chopped fresh parsley, mint and thyme
  • ¼ tsp (1 mL) ground black pepper
  • 2 tsp (10 mL) Dijon mustard
  • 1 pork tenderloin, well-trimmed, about 12 oz (0.375 kg)
Mustard-Herb Dressing
  • ½ cup (125 mL) canola oil
  • 3 Tbsp (45 mL) white wine vinegar
  • 2 Tbsp (30 mL) Dijon mustard
  • 1 Tbsp (15 mL) minced shallot
  • 1 clove garlic, minced
  • 2 tsp (10 mL) chopped fresh parsley
  • Salt and ground black pepper to taste
Salad
  • 4 cups (1 L) mixed lettuce leaves
  • 12 baby potatoes, boiled and halved
  • 1-8 oz (227 g) pkg. green beans, cooked tender crisp
  • 10 cherry tomatoes, halved
  • 4 Countryside Farms Vita Eggs, hard-boiled, peeled and halved
  • ½ cup (125 mL) Kalamata olives

Method

For the pork:

  1. Preheat oven to 400°F.
  2. In shallow bowl, combine parsley, mint, thyme and pepper. Set aside.
  3. Spread mustard evenly over all sides of tenderloin.
  4. Spread herb mixture out on a piece of wax paper and roll tenderloin in herb mixture to coat.
  5. Place tenderloin on rimmed baking sheet. Roast 20-25 minutes or until instant-read thermometer registers 155°F.
  6. Remove tenderloin onto a clean plate or cutting board. Tent loosely with foil and let tenderloin rest 5 minutes before carving into ¼-inch thick slices.

 

For the dressing:

  1. In 1-cup measuring cup, whisk together oil, vinegar, mustard, shallot, garlic and parsley.
  2. Season dressing with salt and pepper according to taste. Set aside.

 

For the salad:

  1. Divide lettuce evenly among 4 plates.
  2. Arrange potatoes, beans, tomatoes and hard cooked eggs decoratively on each plate.
  3. Arrange slices of pork on top.
  4. Drizzle with dressing and top with olives.
  5. Serve immediately

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