Pork with Mustard Lime Vinaigrette

• 2 pork tenderloins, about 3/4 pound each
• 1 tablespoon plus 1 teaspoon Dijon mustard
• 1/4 cup plus 1 1/2 teaspoons olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon fresh-ground black pepper
• 1 small red onion, cut into very thin slices
• 1 tablespoon lime juice
• 1/8 teaspoon dried red-pepper flakes (optional)
• 1/2 cup chopped cilantro or fresh parsley

1. Heat the oven to 450.
2. Coat the pork with the 1 tablespoon of mustard and the 11/2 teaspoons of oil.
3. Sprinkle it with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.
4. Put the pork on a baking sheet and roast until just done, 20 to 25 minutes.
5. Transfer the pork to a carving board and leave to rest in a warm spot for 5 minutes.
6. Meanwhile, put the onion in a small bowl of cold water and let stand for 10 minutes.
7. Drain the onion, rinse, and then pat dry with paper towels.
8. 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.
9. Add the 1/4 cup oil slowly, whisking.
10. While the pork is still warm, cut it into bite-size pieces.
11. Add the pork, onion, red-pepper flakes, and cilantro to the vinaigrette and toss.

pork tenderloins, mustard, olive oil, salt, freshground black pepper, red onion, lime juice, redpepper, cilantro

Taken from www.foodandwine.com/recipes/pork-mustard-lime-vinaigrette (may not work)