Pork Tenderloin With Arugula Endive and Walnut Vinaigrette
A sophisticated dish featuring juicy roasted pork tenderloin served with fresh arugula and endive, topped with a rich walnut vinaigrette. The combination of peppery greens, tender meat, and nutty dressing creates a perfect balance of flavors and textures.
Ingredients
- •1¼ pound pork tenderloin
- •1 tablespoon vegetable oil
- •⅓ cup red-wine vinegar
- •½ cup extra-virgin olive oil
- •1 cup walnuts
- •2 cloves garlic
- •2 tablespoons water
- •5 ounces baby arugula
- •3 medium Belgian endives
- •
Cooking Instructions
- 1.
Preheat oven to 375°F with rack in middle.
5 min
- 2.
Pat pork dry and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat vegetable oil in a 12-inch ovenproof heavy skillet over medium-high heat until it shimmers, then brown pork on all sides, about 6 minutes total.
6 min
- 3.
Transfer pork in skillet to oven and roast until an instant-read thermometer inserted into center registers 145 to 150°F, 20 to 25 minutes. Transfer to a cutting board and let stand 10 minutes.
35 min
- 4.
While pork stands, add vinegar to skillet (be careful; handle will be very hot) and boil, scraping up any brown bits, until slightly reduced, about 30 seconds. Transfer to a heatproof measuring cup and add enough olive oil to bring total to 3/4 cup liquid.
1 min
- 5.
Pulse 3/4 cup walnuts with garlic, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a coarse paste in a food processor. With motor running, slowly add oil mixture to make vinaigrette.
5 min
- 6.
Toss arugula and endive with just enough vinaigrette to coat, then divide among plates. Top with thin slices of pork and drizzle with remaining vinaigrette. Crumble remaining 1/4 cup walnuts over pork.
5 min
