|1 lb pork tenderloin||2 Tbs rice vinegar|
|7 Tbs olive oil||1 clove garlic, minced|
|Kosher salt||1 tsp honey|
|Freshly ground black pepper||2 Tbs capers, drained|
|1 lb fingerling potatoes||2 cups watercress or arugula, stemmed|
|1 Tbs Dijon mustard|
Rub the tenderloin with 1 tablespoon of the oil and liberally season it with salt and pepper. Let rest at room temperature for 20 to 30 minutes.
In a medium saucepan, put the potatoes and 1 tablespoon salt. Cover with cold water and bring to a boil. Lower the heat to a simmer and cook for 15 to 20 minutes, until the potatoes are tender. Drain and set aside.
Heat an outdoor grill or indoor grill pan to high. Grill the seasoned tenderloin for 8 minutes per side, turning only once. Remove the tenderloin from the grill and let rest for 5 minutes. Slice the meat and place the slices in a large mixing bowl. Set aside.
In a small mixing bowl, whisk together the mustard, vinegar, garlic, and honey. While whisking, gradually add the remaining 6 tablespoons oil in a slow, steady stream, until the vinaigrette sauce begins to thicken. Salt and pepper to taste.
Halve the potatoes and add them to the pork tenderloin slices. Pour the vinaigrette over, add the capers and watercress, toss to coat, and serve immediately.
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