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Active Time
15 min
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Total Time
1 hr
Here, a garlic-packed vinaigrette is infused with caramelized sucs—pan drippings—from the roast pork, creating an uncanny fusion of nutty, meaty flavors.
Ingredients
Makes 4 servings
Step 1
Preheat oven to 375°F with rack in middle.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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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Reviews (43)
Back to TopThis is an amazing recipe. I've been making it for years and it's delicious every time. I prefer to add the garlic to the pan along with the vinegar to eliminate the raw taste. I also like to substitute half a head of radicchio for two of the endives (similar flavor, mix up the color). It's a winner!
Anonymous
New York, NY
8/23/2023
Dressing has nice flavour.I used shallots in addition to garlic (sauteed for a minute prior to adding vinegar into pan). Pork tenderloin was plainly seasoned. Not sure I'd rush back to this recipe, but it was good and easy.
Cook from Kamloops
Kamloops, BC Canada
2/18/2020
Lovely! And simple. I didn't have a food processor handy, so I just chopped the nuts and garlic together with some kosher salt and threw them into the pan with the deglazed vinegar and the olive oil - then added the arugula, tossed it all together and topped it with the pork. I got so excited I forgot the endive, and I had to use pecans because I burned the walnuts. Still delicious. A definite keeper.
LauraMarigny
New Orleans, LA
4/29/2014
Technique for cooking pork is perfect but there's too much salad dressing and too much vinegar in the dressing. Would opt for a different sauce.
tetedeveau
Yonkers NY
1/13/2014
This has to be one of my families all-time favourite meals. I have even served it as the main course at a dinner party (with a soup starter) and it got rave reviews. Extremely tasty and easy to prepare.
Shannybird
Nova Scotia
1/12/2013
Wow! So good. I used baby greens instead of arugula and seared the Belgian endive pieces in the hot pan after I poured off the vinegar. Definitely a keeper recipe!
vicsjol
9/13/2012
Delicious and very filling. I even dared to follow the directions verbatim.
jessicamama
Arlington, VA
8/29/2012
This was unbelievable. I have cooked pork tenderloin several different ways and this is by far my favorite. The savory, nutty, meaty, and slightly spicy flavor was perfect with the spicy greens and tender pork. I paired this with orzo in a citrus vinaigrette for a nicely contrasted dish. Everyone who ate it agreed it was one of the best things they'd ever had. I can't wait to make (and eat) it again!
welshseahorse
Longmont, CO
7/9/2012
Delicious. I made it as written and even my husband who thinks salad belongs in a salad bowl with store bought Italian dressing enjoyed it and had seconds.
kathycookstoo
sunny sofla
7/3/2012
I have tried a few pork tenderloin recipes lately and this was the first one that didn't have some sort of fruit associated with it. I typically dislike fruit and meat together (call me crazy!) so I was pleasantly surprised to come across this recipe. I found it very easy to make and absolutely delicious. My dinner guests really enjoyed the meal too and thought I put a lot more work into it than I actually did. I should note that I followed the recipe to the tee and did not find the vinaigrette to be too thick. I will definitely be making this again.
Anonymous
Toronto, Ontario
3/12/2012
This was incredibly easy and, ohhh, so delicious. I used two smaller tenderloins and turned them occasionally in the oven for even browning creating a delicious crust. My only addition was 2 T. fresh thyme and lots of black pepper to the dressing. Sweet potatoes are a fantastic side to this dish. Will make again, for sure.
merlinthecat
Silver Spring, MD
2/4/2012
I thought this was pretty good and I think with some adjustments it could be even better. I felt that the raw garlic overwhelmed the dressing somewhat, so next time I think I'll either blanch or, better yet, roast it for a subtler flavor. I also agree with a number of the reviewers who felt the dressing to be a bit to thick, so I'll also probably cut back on the walnuts and adjust liquid ingredient quantities.
LettuceIsLovely
Fairfax, VA
10/6/2011
Fabulous! The toasted walnut flavour made the vinaigrette exceptional. A wonderful one-dish meal without carbs for a low-calorie meal.
Anonymous
Manotick, ON
9/4/2011
This was fantastic ... and so easy! I loved the pork preparation, which kept it moist. The sauce was delicious - "creamy" without fattening dairy products.
Anonymous
Westfield, NJ
6/15/2011
Great recipe and very easy to make. Served with butternut squash which I highly recommend! Will be saved in my favorites.
achriste
st paul mn
2/8/2011
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