Dinner Tonight: Pork Tenderloin With Arugula, Endive And Walnut Vinaigrette Recipe

1. 1

   Preheat oven to 375u00b0F with rack in middle. Dry pork well with paper towels and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cut in half crosswise into two pieces that are short enough to fit together in an oven-roof skillet (10 or 12 inches).

2. 2

   Heat the vegetable oil in the skillet over medium-high heat until it shimmers, then brown pork well on all sides, about 6 minutes.Transfer the skillet to the oven and roast until the internal temperature registers 145u00b0F, 15-25 minutes.

3. 3

   Meanwhile, toast the walnuts over medium heat in a non-stick skillet until lightly brown and fragrant. In a small food processor, pulse the 3/4 of the walnuts with the garlic, water, 1/2 teaspoon salt and 1/4 teaspoon pepper.

4. 4

   Remove the pork from the oven and transfer the meat to a plate to rest. Add the vinegar to the skillet and boil, scraping up brown bits, for about 30 seconds. Pour into a heatproof measuring cup, adding the olive oil so that the mixture makes 3/4 cup liquid. Slowly add the mixture to the food processor with the motor running to make the vinaigrette.

5. 5

   Toss the arugula and endive with dressing to coat, top with the pork and additional dressing, then crumble remaining walnuts on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.