Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Let the pork sear evenly on each side to allow the coating to reach maximum crispness.

Karin Jane Stern, Hutto, Texas
Recipe by Southern Living May 2008

Gallery

Credit: Beth Dreiling Hontzas; Styling: Katherine Eckert

Recipe Summary test

prep:
20 mins
cook:
12 mins
total:
32 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

262 calories; fat 12.5g; saturated fat 2.8g; mono fat 7.3g; poly fat 1.6g; protein 32.4g; carbohydrates 4.1g; fiber 0.6g; cholesterol 98mg; iron 2mg; sodium 262mg; calcium 21mg.
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