ROASTED PORK TENDERLOIN WITH ARUGULA, ENDIVE AND WALNUT VINAIGRETTE

ROASTED PORK TENDERLOIN WITH ARUGULA, ENDIVE AND WALNUT VINAIGRETTE (for four)

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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


  1. Preheat to 350* with rack in middle.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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

 

 

WALNUT VINAIGRETTE

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