Pork Tenderloin with Arugula Endive and Walnut Vinaigrette

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