Pork with Mustard Lime Vinaigrette
Ingredients
- 2 pork tenderloins
- 1 tbsp plus 1 teaspoon Dijon mustard
- 1/4 c. plus 1 1/2 teaspoons olive oil
- 3/4 tsp salt
- 1/2 tsp fresh-ground black pepper
- 1 small red onion
- 1 tbsp lime juice
- .13 tsp red-pepper flakes, dried, (optional)
- 1/2 c. cilantro, chopped or fresh parsley
Directions
Heat the oven to 450F.Coat the pork with the 1 tablespoon of mustard and the 1 1/2 teaspoons of oil.
Sprinkle it with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.
Put the pork on a baking sheet and roast until just done, 20 to 25 minutes.
Transfer the pork to a carving board and leave to rest in a warm spot for 5 minutes.
Meanwhile, put the onion in a small bowl of cold water and let stand for 10 minutes.
Drain the onion, rinse and then pat dry with paper towels.
In a large glass or stainless-steel bowl, whisk together the lime juice, the 1 teaspoon mustard and the remaining 1/4 teaspoon each salt and black pepper.
Add the 1/4 cup oil slowly, whisking.
While the pork is still warm, cut it into bite-size pieces.
Add the pork, onion, red-pepper flakes and cilantro to the vinaigrette and toss.
Variations: Leftover pork or beef would not only taste great, it would actually be more traditional.
The meat should really be cooked through, though, not rare.
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Savor a well-made version from California's Napa Valley here, and you'll know what all the fuss is about.