Pork Tenderloin with Arugula Endive and Walnut Vinaigrette

Name: Pork Tenderloin with Arugula Endive and Walnut Vinaigrette
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
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 About extra-virgin olive oil; 567 grams pork tenderloin; 79 milliliters red-wine vinegar; 1 Tbsp vegetable oil; 237 milliliters walnuts, toasted, divided; 2 Tbsps water

Pork Tenderloin with Arugulan 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 652 calories, 35g of protein, and 55g of fat per serving. This recipe serves 4. If you have pork tenderloin, water, garlic cloves, and a few other ingredients on hand, you can make it. To use up the walnuts you could follow this main course with the Pistachio Cake with Walnuts as a dessert. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Preheat oven to 375°F with rack in middle.

Equipment you will use

Oven

Pat pork dry and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Ingredients you will need

Pepper

Pork

Salt

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.

Ingredients you will need

Vegetable Oil

Pork

Equipment you will use

Frying Pan

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.

Ingredients you will need

Pork

Equipment you will use

Kitchen Thermometer

Frying Pan

Oven

Transfer to a cutting board and let stand 10 minutes.

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Cutting Board

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.

Ingredients you will need

Vinegar

Pork

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Frying Pan

Transfer to a heatproof measuring cup and add enough olive oil to bring total to 3/4 cup liquid.

Ingredients you will need

Olive Oil

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Measuring Cup

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.

Ingredients you will need

Vinaigrette

Walnuts

Garlic

Pepper

Water

Salt

Cooking Oil

Equipment you will use

Food Processor

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.

Ingredients you will need

Vinaigrette

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

About extra-virgin olive oil 567grams

pork tenderloin 79milliliters

red-wine vinegar 1Tbsp

vegetable oil 237milliliters

walnuts, toasted, divided 2Tbsps

water

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. 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. You could try Rutini Coleccion Cabernet-Malbec. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 23 dollars per bottle.