Pork w/ Mustard Lime Vinaigrette

2 pork tenderloins
1 tbsp plus 1 tsp dijon mustard
1/2 tsp black pepper
1 Tbsp lime juice
1/2 c. chopped cilantro or parsley
1/4 c. plus 1 1/2 tsp olive oil
3/4 tsp salt
1 sm red onion, thinly sliced
1/8 tsp dried red-pepper flakes

Heat the oven to 450. Coat the pork w/ 1 Tbsp of mustard & the 1 1/2 tsp of oil. Sprinkle w/ 1/2 tsp of salt, 1/4 tsp black pepper. Put the pork on a baking sheet & roast until just done, 20-25 min. Transfer pork to carving board & leave to rest in warm spot for 5 min. Meanwhile, whisk together the lime juice, the 1 tsp mustard, & remaining 1/4 tsp each salt & pepper. Add the 1/4 c. oil slowly, whisking. While the pork is still warm, cut into bite-size pieces. Add the pork, onion, red-pepper flakes & cilantro to the vinaigrette & toss.