Cowboy Pork and Texas Toast Salad with Horseradish DressingPork
Recipe courtesy of Devon Delaney
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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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.
PER SERVING *
|Calories610Calories from Fat410|
|% DAILY VALUE*|
|Calories from Fat410|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.