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

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
Nutrition
473
24% daily value
4 servings
                                       
                                            low-​carb, low-​sodium, low-​sugar, dairy-​free, gluten-​free
     

Fat

61% 39

Saturated

29% 6

Trans

- 0

Monounsaturated

- 24

Polyunsaturated

- 8

Carbs

1% 4

Carbs (net)

- 2

Fiber

9% 2

Sugars

- 1

Sugars, added

- 0

Protein

52% 26

Cholesterol

25% 74

Sodium

3% 72

Calcium

8% 82

Magnesium

15% 64

Potassium

15% 705

Iron

12% 2

Zinc

24% 3

Phosphorus

47% 332

Vitamin A

5% 43

Vitamin C

8% 7

Thiamin (B1)

98% 1

Riboflavin (B2)

34% 0

Niacin (B3)

48% 8

Vitamin B6

74% 1

Folate equivalent (total)

14% 56

Folate (food)

- 56

Folic acid

- 0

Vitamin B12

25% 1

Vitamin D

2% 0

Vitamin E

34% 5

Vitamin K

46% 55
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