Tortilla-Crusted Pork

Photo: Beth Dreiling Hontzas; Styling: Katherine Eckert
Let the pork sear evenly on each side to allow the coating to reach maximum crispness.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 12 Minutes

Nutritional 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

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
Garnish: fresh cilantro sprigs

Preparation

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.

Note: Nutritional analysis does not include salsas.

Note:

Karin Jane Stern, Hutto, Texas,

May 2008