Cowboy Pork and Texas Toast Salad with Horseradish Dressing

Directions

1. Prepare horseradish Ranch dressing by combing horseradish, Ranch dressing, and radish in serving bowl. Cover and set aside.
2. In a small bowl combine the sea salt, cumin, paprika, chili powder, coffee, black pepper, and sugar. Rub both sides of tenderloin with the spice blend. Let tenderloin rest on a plate for 10 minutes.
3. Meanwhile, preheat clean outdoor grill, skillet, or grill pan to medium heat. Heat 1 tablespoon brush grill racks with oil if outdoor grilling, or heat cooking oil in pan and cook tenderloin for 4-6 minutes on each side, or until internal temperature reaches 145 degrees F. Remove tenderloin to a plate to rest for 5 minutes.
4. Meanwhile, broil bread slices until golden, flipping once. In a bowl combine the olives, basil, shallots, tomatoes, and blue cheese.
5. Slice tenderloin against the grain into 1/4 –inch thick slices.
6. Assemble salad by giving each of 6 dinner plates in a bed of arugula. Lay 2 grilled bread pieces on top of each arugula bed and lay a layer of tomato blend across toast.