Ingredients
2pork tenderloins
1tbspdijon mustard,plus 1 tsp
¼cupolive oil,plus 1½ tsp
¾tspsalt
½tspfresh ground black pepper
1small red onion
1tbsplime juice
tspred pepper flakes,dried, optional
½cupcilantro,or fresh parsley, chopped
Preparation
Heat the oven to 450 degrees F.
Coat the pork with 1 tablespoon of mustard and 1½ teaspoons of olive oil. Sprinkle it with ½ teaspoon of the salt and ¼ teaspoon of the black pepper.
Put the pork on a baking sheet and roast for 20 to 25 minutes, until just done.
Transfer the pork to a carving board and leave to rest in a warm spot for 5 minutes.
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,1 teaspoon of mustard, and the remaining ¼ teaspoon of salt and black pepper each. Add ¼ cup of olive 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.
Serve warm, and enjoy!
