• prep: 15 min
• cook: 1 hr
• total: 1 hr 15 min

servings:

Here, a garlic-packed vinaigrette is infused with caramelized sucs—pan drippings—from the roast pork, creating an uncanny fusion of nutty, meaty flavors.

• 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

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