Dinner Tonight: Pork Tenderloin with Arugula, Endive and Walnut Vinaigrette Recipe

9 Ingredients
- 1 pound pork tenderloin
- 1 tablespoon vegetable oil
- 1/3 cup red wine vinegar
- 1/2 cup olive oil
- 1 cup walnuts, toasted
- 2 garlic cloves, coarsely chopped
- 2 tablespoons water
- 5 ounces baby arugula
- 3 medium Belgian endives, sliced crosswise into 1/4-inch pieces
Preparation
Instructions on Serious Eats
Nutrition
473
24%
daily value
4 servings
Fat
61% 39Saturated
29% 6Trans
- 0Monounsaturated
- 24Polyunsaturated
- 8Carbs
1% 4Carbs (net)
- 2Fiber
9% 2Sugars
- 1Sugars, added
- 0Protein
52% 26Cholesterol
25% 74Sodium
3% 72Calcium
8% 82Magnesium
15% 64Potassium
15% 705Iron
12% 2Zinc
24% 3Phosphorus
47% 332Vitamin A
5% 43Vitamin C
8% 7Thiamin (B1)
98% 1Riboflavin (B2)
34% 0Niacin (B3)
48% 8Vitamin B6
74% 1Folate equivalent (total)
14% 56Folate (food)
- 56Folic acid
- 0Vitamin B12
25% 1Vitamin D
2% 0Vitamin E
34% 5Vitamin K
46% 55
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