Saturday, January 17, 2009

Pork with Mustard-Lime Vinaigrette

This was a quick & easy meal I found on I really like their website, I just wish it didn’t crash my browser all the time (both at work and at home)! I served it with roasted sweet potatoes I tossed in olive oil & honey, and sprinkled with salt & cracked pepper; and steamed green beens. I only got one picture of it before the camera battery died. But The Boy was hopping up and down & ready to eat anyway. This dish was different, because it tells you to cut up the pork & toss it with the onions. I think I would of preferred it not cut up, just topped with the onion vinaigrette mixture. But it was still a yummy meal. The recipe serves 4, but you can adjust the serving size, and it adjusts the ingredient amounts for you! I really like that feature. This is the recipe for 4.

Pork with Mustard-Lime Vinaigrette

2 pork tenderloins, about 3/4 pound each (we used boneless pork chops)
1 tablespoon(s) plus 1 teaspoon Dijon mustard
1/4 cup(s) plus 1 1/2 teaspoons olive oil
3/4 teaspoon(s) salt
1/2 teaspoon(s) fresh-ground black pepper
1 small red onion, cut into very thin slices
1 tablespoon(s) lime juice
1/8 teaspoon(s) dried red-pepper flakes (optional- I did add this)
1/2 cup(s) chopped cilantro or fresh parsley (omitted, we aren’t cilantro fans)

Heat the oven to 450°F. Coat the pork with the 1 tablespoon of mustard and the 1 1/2 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.

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