This tasted equally as good all nestled inside a wrap for easy portability…what a great brown bag lunch !
4 servings
400 calories per serving
¼ c oil
2 T lime juice
1 T Dijon mustard
½ t salt
1 lb. pork tenderloin
Raspberry Vinaigrette
3 bunches watercress torn into pieces
1 small peach, cut into ½ inch pieces
½ c raspberries
Mix oil, lime, mustard, and salt in a zip loc bag and add pork. Mix up and refrigerate in the sealed bag at least 1 hour. Heat grill and cook pork 10 minutes each side or until done. Cut diagonally into ¼ inch slices and set ½ of it aside for another meal. Arrange meat on watercress pieces and drizzle with vinaigrette then garnish with fruit.
Vinaigrette
¼ c oil
2 T raspberry vinegar
1 t honey
½ t salt
½ t ground mustard
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