Pork Tenderloin with Arugula Endive and Walnut Vinaigrette

Pork Tenderloin with Arugula Endive and Walnut Vinaigrette
Photo by Romulo Yanes

Ingredients

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

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