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

• 1 pound pork tenderloin
• 1 tablespoon vegetable oil
• 1/3 cup red wine vinegar
• 1/2 cup olive oil
• 1 cup walnuts, toasted
• 2 garlic cloves, coarsely chopped
• 2 tablespoons water
• 5 ounces baby arugula
• 3 medium Belgian endives, sliced crosswise into 1/4-inch pieces

1. Preheat oven to 375u0b0F 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. 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 145u0b0F, 15-25 minutes.
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. 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. Toss the arugula and endive with dressing to coat, top with the pork and additional dressing, then crumble remaining walnuts on top.

pork tenderloin, vegetable oil, red wine vinegar, olive oil, walnuts, garlic, water, arugula, belgian endives

Taken from www.seriouseats.com/recipes/2008/03/dinner-tonight-pork-tenderloin-with-arugula-endive-walnut-vinaigrette-recipe.html (may not work)