Active Time

　　15 min

　　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

　　1 1/4 pound pork tenderloin

　　1 tablespoon vegetable oil

　　1/3 cup red-wine vinegar

　　About 1/2 cup extra-virgin olive oil

　　1 cup walnuts, toasted , divided

　　2 garlic cloves, coarsely chopped

　　2 tablespoons water

　　5 ounces baby arugula

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

　　

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.