Pork with Mustard Lime Vinaigrette

1. 1

   Heat the oven to 450.

2. 2

   Coat the pork with the 1 tablespoon of mustard and the 11/2 teaspoons of oil.

3. 3

   Sprinkle it with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.

4. 4

   Put the pork on a baking sheet and roast until just done, 20 to 25 minutes.

5. 5

   Transfer the pork to a carving board and leave to rest in a warm spot for 5 minutes.

6. 6

   Meanwhile, put the onion in a small bowl of cold water and let stand for 10 minutes.

7. 7

   Drain the onion, rinse, and then pat dry with paper towels.

8. 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. 9

   Add the 1/4 cup oil slowly, whisking.

10. 10

    While the pork is still warm, cut it into bite-size pieces.

11. 11

    Add the pork, onion, red-pepper flakes, and cilantro to the vinaigrette and toss.

* Per serving · 4 servings · Values may vary.

No additional tips available.