Pork Tenderloin With Arugula Endive And Walnut Vinaigrette
- 1 1/4 pound pork tenderloin
- 1 tablespoon vegetable oil
- 1/3 cup red-wine vinegar
- About 1/2 cup extra-virgin olive oil
- 1 cup walnuts,
- , divided
- 2 garlic cloves, coarsely chopped
- 2 tablespoons water
- 5 ounces baby arugula
- 3 medium Belgian endives, sliced crosswise into 1/4-inch pieces
- Preheat oven to 375u0b0F with rack in middle.
- 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.
- Transfer pork in skillet to oven and roast until an instant-read thermometer inserted into center registers 145 to 150u0b0F, 20 to 25 minutes. Transfer to a cutting board and let stand 10 minutes.
- 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.
- 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.
- 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.
pork tenderloin, vegetable oil, redwine vinegar, extravirgin olive oil, walnuts, garlic, water, arugula, belgian endives
Taken from www.epicurious.com/recipes/food/views/pork-tenderloin-with-arugula-endive-and-walnut-vinaigrette-241744 (may not work)