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

Pork tenderloin is a great cut of meat to cook with—it's simple to prepare, inexpensive, and easily sliced into pleasing medallions for serving. It behaves very well and predictably, being a long cylinder of meat with little fat and tendon. The only problem is, just like that other conveniently-shaped protein that makes its way into so many dishes—the boneless, skinless, chicken breast—the pork tenderloin can often lack flavor. Buying one from a nice well-loved heritage pig rather than a commercial hog does add something, but it's never going to have the porkiness of a bone-in chop, much less a belly or shoulder.

Thankfully, the dressing from this Gourmet recipe packs a serious, unexpected punch. Building on the basic red wine vinegar with garlic and olive oil, it's fortified with the caramelized pan drippings of the roasted tenderloin and thickened with warm toasted walnuts. Arugula and sliced endive are the refreshing bitter counterpoint against the warm pork.

About the author: Blake Royer lives in Brooklyn and spends most of his free time cooking and writing about it here at Serious Eats and on The Paupered Chef. From 9 to 5 weekdays, he works as an assistant book editor in Manhattan.

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