Slivered Pork and Radicchio Salad

• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 14 teaspoons salt
• 1 pinch black pepper
• 1 lb pork loin
• 34 lb bow tie pasta
• 1 head radicchio, about 3/4 lb
• 14 cup red wine vinegar
• 4 teaspoons Dijon mustard
• 1 shallot, chopped
• 1 tablespoon capers, drained
• 1 teaspoon salt
• 12 teaspoon black pepper
• 23 cup olive oil

1. FOR THE PORK LOIN:.
2. Heat oven to 450 degrees.
3. In small bowl, combine first four ingredients (olive oil, mustard, salt, pepper).
4. Coat the pork loin with this mixture and place in a baking pan.
5. Roast until just done, about 35 minutes.
6. Cut into thin slices.
7. Stack and cut the slices into thin slivers.
8. Set aside.
9. FOR THE SALAD:.
10. In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes.
11. Drain.
12. Rinse with cold water and drain thoroughly.
13. Halve the radicchio and cut out the core.
14. Cut the leaves into bite sized pieces.
15. In a small food processor, puree the 4 tsp mustard, salt, pepper, vinegar, shallot and capers.
16. With the machine running, gradually pour in the remaining 2/3 cup oil.
17. Toss all ingredients in a large bowl, then serve.

olive oil, mustard, salt, black pepper, pork loin, pasta, head radicchio, red wine vinegar, mustard, shallot, capers, salt, black pepper, olive oil

Taken from www.food.com/recipe/slivered-pork-and-radicchio-salad-491018 (may not work)