Cowboy Pork And Texas Toast Salad With Horseradish

Name: Cowboy Pork And Texas Toast Salad With Horseradish Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds pork tenderloin; 2 tablespoons horseradish; 1 cup ranch dressing; 2 tablespoons radish 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 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

Servings: persons

1 1/2 pounds pork tenderloin
2 tablespoons horseradish
1 cup ranch dressing
2 tablespoons radish 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 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

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.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 pounds pork tenderloin, 2 tablespoons horseradish, 1 cup ranch dressing, 2 tablespoons radish diced, and more.

Yes, Cowboy Pork And Texas Toast Salad With Horseradish Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cowboy Pork And Texas Toast Salad With Horseradish Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions