Cowboy Pork and Texas Toast Salad with Horseradish Dressing

Name: Cowboy Pork and Texas Toast Salad with Horseradish Dressing
Total time: 2400 s
Yield: 4 servings
Ingredients: 1 1/2 pounds pork tenderloin; 2 tablespoons horseradish; 1 cup ranch dressing; 2 tablespoons radishes diced; 1 tablespoon sea salt; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon chili powder chipotle; 1 teaspoon coffee beans finely ground; 1 teaspoon turbinado Sugar In The Raw; 1 tablespoon oil; 1 Italian bread 20-inch, cut into 1-inch slices; 1/4 cup black olives AND green olives, chopped; 1/4 cup fresh basil chopped; 1/4 cup shallots chopped; 1/2 cup cherry tomatoes halved; 1/4 cup blue cheese crumbled; 4 cups arugula

Pork

18Ingredients

610Calories

40Minutes

Description

Recipe courtesy of Devon Delaney

Ingredients

servings:

1 1/2 pounds pork tenderloin
2 tablespoons horseradish
1 cup ranch dressing
2 tablespoons radishes (diced)
1 tablespoon sea salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder (chipotle)
1 teaspoon coffee beans (finely ground)
1 teaspoon turbinado (Sugar In The Raw)
1 tablespoon oil
1 Italian bread (20-inch, cut into 1-inch slices)
1/4 cup black olives (AND green olives, chopped)
1/4 cup fresh basil (chopped)
1/4 cup shallots (chopped)
1/2 cup cherry tomatoes (halved)
1/4 cup blue cheese (crumbled)
4 cups arugula

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Directions

1Prepare horseradish Ranch dressing by combing horseradish, Ranch dressing, and radish in serving bowl. Cover and set aside.
2In 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.
3Meanwhile, 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.
4Meanwhile, broil bread slices until golden, flipping once. In a bowl combine the olives, basil, shallots, tomatoes, and blue cheese.
5Slice tenderloin against the grain into 1/4 –inch thick slices.
6Assemble 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.

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