Pork Tenderloin with Arugula Endive and Walnut Vinaigrette

Ingredients

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

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