Tortilla-Crusted Pork

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

Prep Time: 20 minutes
Cook Time: 12 minutes
Yield: Makes 6 servings

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. 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.

Nutritional Information

Calories:

262 (0.0% from fat)

Fat:

12.5g (sat 2.8g,mono 7.3g,poly 1.6g)

Protein:

32.4g

Carbohydrate:

4.1g

Fiber:

0.6g

Cholesterol:

98mg

Iron:

2mg

Sodium:

262mg

Calcium:

21mg