Name: Pork with Mustard Lime Vinaigrette
Yield: 4
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 -; tsp. dried red-pepper flakes (optional) -; 1/2 c. chopped cilantro or fresh parsley -

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Ingredients for - Pork with Mustard Lime Vinaigrette

1. 2 pork tenderloins -

2. 1 tbsp. plus 1 teaspoon Dijon mustard -

3. 1/4 c. plus 1 1/2 teaspoons olive oil -

4. 3/4 tsp. salt -

5. 1/2 tsp. fresh-ground black pepper -

6. 1 small red onion -

7. 1 tbsp. lime juice -

8. tsp. dried red-pepper flakes (optional) -

9. 1/2 c. chopped cilantro or fresh parsley -

How to cook deliciously - Pork with Mustard Lime Vinaigrette

1. Stage

Heat the oven to 450°F. 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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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