Dinner Tonight: Pork Tenderloin with Arugula, Endive and Walnut Vinaigrette

Name: Dinner Tonight: Pork Tenderloin with Arugula, Endive and Walnut Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 142 grams baby arugula; 3 mediums Belgian endives, sliced crosswise into 1/4-inch pieces; 2 garlic cloves, coarsely chopped; 118 milliliters olive oil; 454 grams pork tenderloin; 79 milliliters red wine vinegar; 1 Tbsp vegetable oil; 237 milliliters walnuts, toasted; 2 Tbsps water

Dinner Tonight: Pork Tenderloin with Arugula, Endive and Walnut Vinaigrette might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 618 calories, 29g of protein, and 54g of fat per serving. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. If you have walnuts, wine vinegar, garlic cloves, and a few other ingredients on hand, you can make it. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert.

Instructions

Preheat oven to 375°F with rack in middle. Dry pork well with paper towels and season with 1 teaspoon salt and 1/2 teaspoon black pepper.

Ingredients you will need

Black Pepper

Pork

Salt

Equipment you will use

Paper Towels

Oven

Cut in half crosswise into two pieces that are short enough to fit together in an oven-roof skillet (10 or 12 inches).

Equipment you will use

Frying Pan

Oven

Heat the vegetable oil in the skillet over medium-high heat until it shimmers, then brown pork well on all sides, about 6 minutes.

Ingredients you will need

Vegetable Oil

Pork

Equipment you will use

Frying Pan

Transfer the skillet to the oven and roast until the internal temperature registers 145°F, 15-25 minutes.

Equipment you will use

Frying Pan

Oven

Meanwhile, toast the walnuts over medium heat in a non-stick skillet until lightly brown and fragrant. In a small food processor, pulse the 3/4 of the walnuts with the garlic, water, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Ingredients you will need

Walnuts

Garlic

Pepper

Toast

Water

Salt

Equipment you will use

Food Processor

Frying Pan

Remove the pork from the oven and transfer the meat to a plate to rest.

Ingredients you will need

Meat

Pork

Equipment you will use

Oven

Add the vinegar to the skillet and boil, scraping up brown bits, for about 30 seconds.

Ingredients you will need

Vinegar

Equipment you will use

Frying Pan

Pour into a heatproof measuring cup, adding the olive oil so that the mixture makes 3/4 cup liquid. Slowly add the mixture to the food processor with the motor running to make the vinaigrette.

Ingredients you will need

Vinaigrette

Olive Oil

Equipment you will use

Food Processor

Measuring Cup

Toss the arugula and endive with dressing to coat, top with the pork and additional dressing, then crumble remaining walnuts on top.

Ingredients you will need

Arugula

Walnuts

Endive

Pork

Equipment

Ingredients

Servings:

142grams

baby arugula 3mediums

Belgian endives, sliced crosswise into 1/4-inch pieces 2

garlic cloves, coarsely chopped 118milliliters

olive oil 454grams

pork tenderloin 79milliliters

red wine vinegar 1Tbsp

vegetable oil 237milliliters

walnuts, toasted 2Tbsps

water

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Alta Vista Vive Malbec with a 4.3 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.