Pork with Mustard Lime Vinaigrette

Ingredients

• 1 tablespoon dijon mustard 
• 0.5 cup cilantro leaves fresh chopped
• 0.5 teaspoon fresh-ground pepper black
• 1 tablespoon juice of lime 
• 0.3 cup olive oil 
• 2  pork tenderloins 
• 1 small onion red very thin cut into slices
• 0.8 teaspoon salt 

Equipment

• bowl
• baking sheet
• paper towels
• oven
• whisk

Directions

1. Heat the oven to 45
2. Coat the pork with the 1 tablespoon of mustard and the 1 1/2 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. While the pork is still warm, cut it into bite-size pieces.
10. Add the pork, onion, red-pepper flakes, and cilantro to the vinaigrette and toss.
11. 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.
12. Wine Recommendation: Merlot's soft, supple texture and ripe, juicy plum and chocolate flavors have made it a current favorite among red wines. Savor a well-made version from California's Napa Valley here, and you'll know what all the fuss is about.