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 Southern Living

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Nutritional Information

Amount per serving
  • Calories: 262
  • Calories from fat: 0.0%
  • Fat: 12.5g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 7.3g
  • Polyunsaturated fat: 1.6g
  • Protein: 32.4g
  • Carbohydrate: 4.1g
  • Fiber: 0.6g
  • Cholesterol: 98mg
  • Iron: 2mg
  • Sodium: 262mg
  • Calcium: 21mg


  • 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


  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.
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