Serves 4
60 min
Pork Tenderloin with Arugula, Endive, and Walnut Vinaigrette
Recipe GLPR4b4c73bfb4b262
A refined main course featuring a perfectly seared and roasted pork tenderloin served over a bed of fresh arugula and sliced Belgian endive. The dish is finished with a nutty walnut vinaigrette made from toasted walnuts, garlic, and red-wine vinegar, then drizzled generously over the tender meat and greens.
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Ingredients
1 1/4 pounds pork tenderloin
3/4 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil
1/3 cup red-wine vinegar
1/2 cup extra-virgin olive oil
1 cup walnuts, toasted and divided
2 garlic cloves, coarsely chopped
2 tablespoons water
1/2 teaspoon salt (for vinaigrette)
1/4 teaspoon black pepper (for vinaigrette)
5 ounces baby arugula
3 medium Belgian endives, sliced crosswise into 1/4-inch pieces
Directions
Position your oven rack in the middle and preheat the oven to 375°F.
Pat the pork tenderloin dry with paper towels. Season all sides generously with 3/4 teaspoon salt and 1/2 teaspoon black pepper.
Heat the vegetable oil in a 12-inch ovenproof heavy skillet over medium-high heat until it shimmers. Carefully place the pork in the hot skillet and sear on all sides until deeply browned, approximately 6 minutes total, turning as needed.
Transfer the skillet with the pork directly to the preheated oven. Roast for 20 to 25 minutes, or until an instant-read thermometer inserted into the thickest part of the tenderloin registers 145°F to 150°F for medium doneness.
Remove the pork from the oven and transfer it to a cutting board. Let it rest for 10 minutes before slicing.
While the pork rests, carefully add the red-wine vinegar to the hot skillet (the handle will be very hot). Bring to a boil, scraping up all the flavorful browned bits stuck to the bottom, and let simmer for about 30 seconds until slightly reduced. Pour the vinegar mixture into a heatproof measuring cup, then add enough extra-virgin olive oil to bring the total liquid to 3/4 cup.
Place 3/4 cup of the toasted walnuts into a food processor along with the chopped garlic, water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until the mixture resembles a coarse paste.
With the food processor running, slowly stream in the oil and vinegar mixture, processing until you achieve a smooth, creamy vinaigrette consistency.
In a large bowl, combine the baby arugula and sliced Belgian endive. Drizzle with just enough walnut vinaigrette to lightly coat all the greens, then toss gently to combine.
Divide the dressed greens evenly among four serving plates. Slice the rested pork tenderloin into thin slices and arrange them on top of the greens. Drizzle the remaining vinaigrette over the pork. Crumble the remaining 1/4 cup of toasted walnuts over each serving and serve immediately.
