ROASTED PORK TENDERLOIN WITH ARUGULA, ENDIVE AND WALNUT VINAIGRETTE (for four)
1-1/4 pound pork tenderloin
1 tablespoon vegetable oil
1/3 cup red wine vinegar
about ½ cup extra virgin olive oil
1 cup walnuts, toasted, divided
2 garlic cloves, coarsely chopped
2 tablespoons water
5 ounces baby arugula
3 medium Belgian endives, sliced crosswise into ¼ inch pieces
- Preheat to 350* with rack in middle.
- Pat pork dry and sprinkle with ¾ teaspoon salt and ½ 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 5 minutes total.
- Transfer pork in skillet to oven and roast until an instant-read thermometer inserted into center registers 145 to 150*, 30 minutes. Transfer to 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 heat proof measuring cup and add enough olive oil to bring total to ¾ cup.
- Pulse ¾ cup walnuts with garlic, water, ½ teaspoon salt and ¼ teaspoon pepper to a coarse paste in a food processor. With motor running, slowly add oil mixture to make a 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 ¼ cup walnuts over pork.
from Epicurious, March, 2008