Pork Tenderloin with Arugula, Endive and Walnut Vinaigrette

Much like I'm trying to squeeze a few healthy/lighter meals in between the holiday parties, sweet treats and other indulgences- I figured I'd offer up a quick and easy weeknight dinner salad before I post more of the goodies I have on deck for you...

This salad was hearty, winter-esque AND uber nutritional.  As I've said before, John's not a huge dinner salad kind of guy but even he was a fan.

Ingredients:     serves 2 with leftovers

1 pork tenderloin

2 Belgian endives, cut crosswise into bite sized pieces

4 cups of baby arugula

1 cup of walnuts, toasted (divided)

1 garlic clove, roughly chopped

1 tablespoon of water
1/4 cup sherry vinegar (or red wine vinegar)

1/4 cup olive oil

goat cheese for crumbling

optional:2 oven roasted tomatoes (could substitute 2 oil packed sun dried tomatoes)

Preheat the oven to 350 degrees.  Salt and pepper the pork tenderloin and heat a tablespoon of olive oil in an ovenproof skillet.  Sear the pork for approximately 2 minutes on all sides-  transfer the pork to the oven and roast for 20 minutes or until the internal temperature reaches 160 degrees.  Let rest for 10 minutes before slicing.

While the pork is cooking/resting, make the dressing...  in a food processor, combine 2/3 cup of the toasted walnuts, garlic, oven roasted or sun dried tomatoes (again you can leave these out, the original recipe did not call of them), vinegar, and water.  Pulse into a paste forms.  Then with the blade running, pour the olive oil in slowly until it comes together to a smooth consistency.  Add salt and pepper to taste.

Toss the greens with 2/3 of the dressing and plate.  Garnish with additional toasted walnuts and goat cheese crumbles.  Finally lay the sliced pork over the top and drizzle with the remaining vinaigrette.

The endive and arugula is a great combination of crunch and peppery.  The walnuts give the vinaigrette a warm toasty flavor while also adding richness (and heart healthy omega 3's!).   The tomatoes don't add a tomato flavor per se- its really more a depth of flavor and tangy sweetness which works well.  You could omit them and toss some apples and dried cranberries to the salad as well.

Quick- easy- healthy- yummy!  Now back to the holiday indulgences...