Nicoise Salad & Pork Medallions with Blue Cheese Sauce

Nicoise Salad

Ingredients

  • 8 oz small potatoes

  • 4 oz fresh green beans, trimmed

  • ¾ cooked white beans, drained and rinsed

  • 3 hard boiled eggs, halved

  • 4 artichoke hearts, drained and halved

  • 1 cup quartered radishes and/or sliced cucumber

  • 1 cup cherry tomatoes, halved

  • ½ cup Niçoise or Kalamata olives, pitted and halved

  • 2 tbs capers, drained

  • Lemon Vinaigrette, for drizzling

  • 2 tbs chopped parsley

  • Flaky sea salt, such as Maldon

  • Freshly ground black pepper

Instructions

  1. Place the potatoes in a large pot and cover with cold water by about 1 inch. Stir in 1 tsp of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 10 to 20 minutes. Drain the potatoes and when cool enough to handle, slice in half or quarters.

  2. Refill the pot with water, bring it to a boil, and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 3 minutes. Drain and immediately immerse in the ice water. After 1 minute, drain and place on a kitchen towel to dry.

  3. Assemble salad with the potatoes, green beans, white beans, eggs, artichokes, radishes, tomatoes, olives, and capers. Drizzle generously with the lemon vinaigrette. Sprinkle with parsley and season to taste with salt and pepper.

*In flyer January 12 - 18, 2025
Recipe and photo credit: Love & Lemons

Pork Medallions with Blue Cheese Sauce

Ingredients

  • 2 lbs pork tenderloin

  • 2 Tbs olive oil

  • 2 Tbs butter, divided

  • 2 shallots, finely chopped

  • 1/4 cup white wine

  • 5 oz blue cheese, cubed 

  • 3/4 cup heavy cream

  • Salt

  • Freshly ground black pepper

  • 1 tsp chopped fresh parsley

Instructions

  1. Trim the tenderloin of the silverskin and any excess fat. Cut the tenderloin into eight 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season with salt and black pepper.

  2. Heat the olive oil and 1 Tbs butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 3 to 4 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 3 min. Transfer to a plate and repeat with the remaining pork.

  3. Melt the remaining tbs butter in the pan. Add the shallots and a pinch of salt and sauté for about 1 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

  4. Deglaze the pan with the white wine. Once the wine has almost completely evaporated add the cream and blue cheese cubes. Simmer over medium heat for about 3 minutes until sauce is smooth and thick.

  5. Return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it’s firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 min. Season to taste with salt and pepper and serve garnished with parsley.

*In flyer January 12 - 18, 2025
Recipe and photo credit: Plated Cravings

Annah Kassen