Tortilla-Crusted Pork

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

Preparation

1. 1. Remove silver skin from tenderloin, leaving a thin layer of fat covering tenderloin. Cut tenderloin into 1-inch-thick medallions.
2. 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. 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.