Easy Baked Parmesan Chicken
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Dinner Tonight: Pork Tenderloin with Arugula Endive and Walnut Vinaigrette Recipe
Details
- Servings: 4
- Diet: Low-Carb, Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- french
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
Instructions
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