Cowboy Pork Tenderloin on Texas Toast with Horseradish Ranch Sauce
By
Devon Delaney
@frosty41
1
Blue Ribbon Recipe
The rub in this recipe is delicious! It blended so well with the flavors of tomato, blue cheese and horseradish that we just couldn't get enough. A truly great dish.
The Test Kitchen
Ingredients
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2 Tbspgrated horseradish
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1 cbottled creamy ranch salad dressing
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2 Tbspdiced red radish
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1 Tbspsea salt
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1 tspground cumin
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1 tspsmoked paprika
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1 tspchipotle chili powder
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1 tspfinely ground coffee beans
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1 tspblack pepper
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1 tspturbinado sugar
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1 1/2 lbpork tenderloin
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1 Tbspcooking oil
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1 large20-inch italian bread loaf, cut in 1-inch slices
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1/4 cchopped fresh basil
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1/4 cchopped shallots
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1/2 ccherry tomatoes, sliced in halve
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1/4 ccrumbled blue cheese
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4 carugula leaves
How to Make Cowboy Pork Tenderloin on Texas Toast with Horseradish Ranch Sauce
- Prepare horseradish Ranch dressing by combining horseradish, Ranch dressing and radish in a serving bowl. Cover and set aside.
- 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.
- Meanwhile, preheat clean grill to medium-high heat. Brush grill racks with oil and grill tenderloin for 4-6 minutes on each side, until desired doneness. Remove tenderloin to a plate to rest for 5 minutes.
- Grill bread slices until golden, flipping once.
In a bowl combine the basil, shallots, tomatoes and blue cheese. Slice tenderloin against the grain into 1/4-inch thick slices. - Assemble salad by spreading arugula across a serving platter. Lay grilled bread pieces on top of each arugula bed and fan out tenderloin slices across arugula. Top steak with tomato blend and drizzle with Ranch dressing. So delicious!