PORK TENDERLOIN WITH ARUGULA ENDIVE SALAD AND WALNUT VINAIGRETTE

PORK TENDERLOIN WITH ARUGULA ENDIVE SALAD AND WALNUT VINAIGRETTE image

Categories Pork

Number Of Ingredients 9

1 1/4 pound Pork Tenderloin
1 tablespoon Vegetable Oil
1/2 cup Red-Wine Vinegar
about 1/2 cup Extra-Virgin Olive Oil
1 cup Walnuts, toasted in oven at 350 degrees for 5-15 min, until golden
2 Garlic Cloves, coarsely chopped
2 tablespoons Water
5 ounces Baby Arugula, or mixture of different lettuces
3 medium Belgian Endives, sliced crosswise into 1/4-inch pieces (Optional)

Steps:

Preheat oven to 375 degrees with rack in middle.
Pat pork dry and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat vegetable oil in 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 degrees 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 a 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 1/4 cup walnuts over pork