Pork Tenderloin with Arugula Endive and Walnut Vinaigrette

Ingredients

• ½ cup extra-virgin olive oil
• 2 garlic cloves
• 3 medium Belgian endives
• 5 ounces baby arugula
• 2 tablespoons water
• 1 ¼ pounds pork tenderloin
• ¹/₃ cup red-wine vinegar
• + 2 more ingredients
• • 1 cup walnuts
  • 1 tablespoon vegetable oil

Preheat oven to 375°F 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 ov...

View full recipe at Epicurious