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Pork Tenderloin With Rocket Endive and Walnut Vinaigrette

Pork Tenderloin With Rocket Endive and Walnut Vinaigrette

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant roasted pork tenderloin is a sophisticated choice for those seeking a high-protein meal that does not compromise on flavour. The succulent pork is seasoned and seared before roasting to perfection, ensuring a tender finish that pairs beautifully with the bitter notes of fresh Belgian endive and peppery baby rocket. The dish is elevated by a rich, homemade walnut vinaigrette, which uses the savoury pan juices to create a deeply nutty and acidic dressing.

A fantastic option for a healthy midweek dinner or a lighter weekend lunch, this recipe focuses on clean ingredients and bold textures. The combination of toasted walnuts and crisp salad leaves provides a satisfying crunch against the juicy meat. Serve this dish as a standalone low-carb meal, or accompany it with some crushed new potatoes for a more substantial serving that remains nutritious and balanced.

Ingredients for Pork Tenderloin With Rocket Endive and Walnut Vinaigrette

575g pork tenderloin
1 matsked vegetabilisk olja
80ml red-wine vinegar
About 120ml extra-virgin olive oil
240ml walnuts, toasted , divided
2 vitlöksklyftor, grovt hackade
2 matskedar vatten
140g baby rocket
3 medium Belgian endives, sliced crosswise into 1/4-inch pieces

How to make Pork Tenderloin With Rocket Endive and Walnut Vinaigrette

Preheat oven to 191°C with rack in middle.

Pat pork dry and sprinkle with 3/4 teaspoons salt and 1/2 teaspoons pepper. Heat vegetable oil in a 12-inch ovenproof heavy skillet over medium-high heat until it shimmers, then brown pork on all sides, about 6 minutes total.

Transfer pork in skillet to oven and roast until an instant-read thermometer inserted into centre registers 145 to 66°C, 20 to 25 minutes. Transfer to a cutting board and let stand 10 minutes.

While pork stands, add vinegar to skillet (be careful; handle will be very hot) and boil, scraping up any brown bits, until slightly reduced, about 30 seconds. Transfer to a heatproof measuring cup and add enough olive oil to bring total to 180ml liquid.

Pulse 180ml walnuts with garlic, water, 1/2 teaspoons salt, and 1/4 teaspoons pepper to a coarse paste in a food processor. With motor running, slowly add oil mixture to make vinaigrette.

Toss rocket and endive with just enough vinaigrette to coat, then divide among plates. Top with thin slices of pork and drizzle with remaining vinaigrette. Crumble remaining 40g walnuts over pork.

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