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Princeton Woman Wins Blue Ribbon for Delicious Pork Sliders Recipe

Emily Acker
FRANKLIN, Tenn. – Princeton cook Devon Delaney’s Cowboy Pork Tenderloin On Texas Toast With Horseradish Ranch Sauce has been awarded a blue ribbon at Just A Pinch Recipe Club, the new online social community created for and by cooks in hometown America at www.justapinch.com.
Delaney’s Cowboy Pork Tenderloin On Texas Toast With Horseradish Ranch Sauce was named a blue ribbon winner by Just A Pinch Food Editor Janet Tharpe. To land the award, Delaney served up a full-flavored, festive dish that was both tasty and easy to prepare.
"The rub in this recipe is delicious!," shares Tharpe. "It blended so well with the flavors of tomato, blue cheese and horseradish that we just couldn’t get enough. A truly great dish."
Delaney’s Cowboy Pork Tenderloin On Texas Toast With Horseradish Ranch Sauce, along with thousands of others, can be viewed, printed and share at no charge through Just A Pinch. Delaney is one of several area residents participating in the club, known as "America’s Great Recipe Swap". Members can post their own "family tested and approved" recipes, try recipes submitted by other club members, print hundreds of grocery coupons and enter recipe contests. They also have the opportunity to utilize a personal online recipe box to save recipes, compile grocery lists and plan meals. In addition, members can create and join discussion groups, to chat about recipes, share cooking tips and build relationships as if they are sitting around one big kitchen table.
"We continually add new features to the club based on the feedback of our members," says Just A Pinch Food Editor Janet Tharpe. "It’s because of people like Devon Delaney, who is proud to share her family’s favorite recipes with other hometown cooks, that the club has become so popular and is growing so fast." "I love bold flavors to shine when I grill, so this recipe represents the best of the west," says Delaney.
Founded in 2010, Just A Pinch Recipe Club offers free memberships and premium perks. Join us in the kitchen at www.justapinch.com.
Cowboy Pork Tenderloin
On Texas Toast With Horseradish Ranch Sauce
Devon Delaney (Princeton)
Ingredients
2 Tbsp grated horseradish
1 c bottled creamy ranch salad dressing
2 Tbsp diced red radish
1 Tbsp sea salt
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chipotle chili powder
1 tsp finely ground coffee beans
1 tsp black pepper
1 tsp turbinado sugar
1 1/2 lb pork tenderloin
1 Tbsp cooking oil
1 lg 20-inch italian bread loaf, cut in 1-inch slices
1/4 c chopped fresh basil
1/4 c chopped shallots
1/2 c cherry tomatoes, sliced in halve
1/4 c crumbled blue cheese
4 c arugula leaves
Directions
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.
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