Pork With Mustard Lime Vinaigrette Recipe

Name: Pork With Mustard Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (3/4 lb) pork tenderloin; 1 small red onion, cut into very thin slices; 1 tablespoon lime juice; 1 tablespoon Dijon mustard; 1 teaspoon Dijon mustard; ¾ teaspoon salt; ½ teaspoon fresh ground black pepper; ¼ cup olive oil, plus; 1 ½ teaspoons olive oil; ⅛ teaspoon dried red pepper flakes (optional); ½ cup chopped fresh cilantro or ½ cup fresh parsley

Servings: persons

2 (3/4 lb) pork tenderloin
1 small red onion, cut into very thin slices
1 tablespoon lime juice
1 tablespoon Dijon mustard
1 teaspoon Dijon mustard
¾ teaspoon salt
½ teaspoon fresh ground black pepper
¼ cup olive oil, plus
1 ½ teaspoons olive oil
⅛ teaspoon dried red pepper flakes (optional)
½ cup chopped fresh cilantro or ½ cup fresh parsley

1
FOR THE PORK: Heat the oven to 450 degrees F. Coat the pork with the 1 tablespoon of mustard and the 1-1/2 teaspoons of oil.
2
Sprinkle it with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.
3
Put the pork on a baking sheet and roast until just done, 20 to 25 minutes.
4
Transfer the pork to a carving board and leave to rest in a warm spot for 5 minutes.
5
FOR THE ONIONS: Meanwhile, put the onion in a small bowl of cold water and let stand for 10 minutes.
6
Drain the onion, rinse, and then pat dry with paper towels.
7
FOR THE DRESSING: 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.
8
Add the 1/4 cup oil slowly, whisking.
9
TO SERVE: 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.
12
The meat should really be cooked through, though, not rare.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 (3/4 lb) pork tenderloin, 1 small red onion, cut into very thin slices, 1 tablespoon lime juice, 1 tablespoon Dijon mustard, and more.

Yes, Pork With Mustard Lime Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pork With Mustard Lime Vinaigrette

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