Cubes of just-roasted pork tenderloin fill in for braised beef in our version of a French salad of leftover beef and vinaigrette. We love it warm or at room temperature, but do be sure to let the salad stand for at least a few minutes before serving to give the pork time to soak up some of the delicious dressing.
2 pork tenderloins, about 3/4 pound each
1 tablespoon plus 1 teaspoon Dijon mustard
1/4 cup plus 1 1/2 teaspoons olive oil
3/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 small red onion, cut into very thin slices
1 tablespoon lime juice
1/8 teaspoon dried red-pepper flakes (optional)
1/2 cup chopped cilantro or fresh parsley
How to Make It
Heat the oven to 450°. 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.
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.
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.
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