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Tortilla-Crusted Pork

Photo: Beth Dreiling Hontzas; Styling: Katherine Eckert
Prep time 20 mins
Cook time 12 mins
Yield Makes 6 servings
Let the pork sear evenly on each side to allow the coating to reach maximum crispness.

Ingredients

  • 2 pounds pork tenderloin
  • 1/2 cup finely crushed blue-corn tortilla chips
  • 1/2 cup finely crushed tortilla chips
  • 1 tablespoon coarsely ground pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 3 tablespoons extra virgin olive oil, divided
  • Pico de Gallo
  • Tomatillo Salsa
  • Garnish: fresh cilantro sprigs

Nutrition Information

  • calories 262
  • caloriesfromfat 0.0 %
  • fat 12.5 g
  • satfat 2.8 g
  • monofat 7.3 g
  • polyfat 1.6 g
  • protein 32.4 g
  • carbohydrate 4.1 g
  • fiber 0.6 g
  • cholesterol 98 mg
  • iron 2 mg
  • sodium 262 mg
  • calcium 21 mg

How to Make It

  1. Remove silver skin from tenderloin, leaving a thin layer of fat covering tenderloin. Cut tenderloin into 1-inch-thick medallions.

  2. Combine blue-corn tortilla chips and next 5 ingredients in a bowl. Brush pork medallions with 1 1/2 Tbsp. olive oil, and dredge in tortilla chip mixture, pressing mixture into medallions on all sides to thoroughly coat.

  3. Cook pork medallions in remaining 1 1/2 Tbsp. hot oil in a large skillet over medium heat 6 minutes on each side or until done. Serve with salsas. Garnish, if desired.

  4. Note: Nutritional analysis does not include salsas.