- 2 (3/4 pound) pork tenderloins
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 1 red onion, cut into very thin slices
- 1 tablespoon lime juice
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- 1/8 teaspoon dried red-pepper flakes (optional)
- 1/2 cup chopped cilantro or fresh parsley
- Heat the oven to 450 degrees F. Coat the pork with the 1 tablespoon of mustard and the 11/2 teaspoons of oil. Sprinkle it with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Put the pork on a baking sheet and roast until just done, 20 to 25 minutes. Transfer the pork to a carving board and leave to rest in a warm spot for 5 minutes.
- Meanwhile, put the onion in a small bowl of cold water and let stand for 10 minutes. Drain the onion, rinse, and then pat dry with paper towels.
- 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. Add the 1/4 cup oil slowly, whisking. While the pork is still warm, cut it into bite-size pieces. Add the pork, onion, red-pepper flakes, and cilantro to the vinaigrette and toss.