Pork Tenderloin With Rocket Endive and Walnut Vinaigrette

Ingredients for Pork Tenderloin With Rocket Endive and Walnut Vinaigrette

• 575g pork tenderloin

• 1 tablespoon vegetable oil

• 80ml red-wine vinegar

• About 120ml extra-virgin olive oil

• 240ml walnuts, toasted , divided

• 2 garlic cloves, coarsely chopped

• 2 tablespoons water

• 140g baby rocket

• 3 medium Belgian endives, sliced crosswise into 1/4-inch pieces

Preheat oven to 191°C with rack in middle.

Pat pork dry and sprinkle with 3/4 teaspoons salt and 1/2 teaspoons 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 centre registers 145 to 66°C, 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 180ml liquid.

Pulse 180ml walnuts with garlic, water, 1/2 teaspoons salt, and 1/4 teaspoons pepper to a coarse paste in a food processor. With motor running, slowly add oil mixture to make vinaigrette.

Toss rocket 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 40g walnuts over pork.

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