Pork Tenderloin With Arugula Endive And Walnut Vinaigrette Recipes
PORK TENDERLOIN WITH ARUGULA ENDIVE AND WALNUT VINAIGRETTE
Here, a garlic-packed vinaigrette is infused with caramelized sucs-pan drippings-from the roast pork, creating an uncanny fusion of nutty, meaty flavors.
Provided by Andrea Albin
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- 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 oven and roast until an instant-read thermometer inserted into center registers 145 to 150°F, 20 to 25 minutes. Transfer to a cutting board and let stand 10 minutes.
- While pork stands, add vinegar to skillet (be careful; handle will be very hot) and boil, scraping up any brown bits, until slightly reduced, about 30 seconds. Transfer to a heatproof measuring cup and add enough olive oil to bring total to 3/4 cup liquid.
- Pulse 3/4 cup walnuts with garlic, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a coarse paste in a food processor. With motor running, slowly add oil mixture to make vinaigrette.
- Toss arugula and endive with just enough vinaigrette to coat, then divide among plates. Top with thin slices of pork and drizzle with remaining vinaigrette. Crumble remaining 1/4 cup walnuts over pork.
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