My sister Krista told me about this one and I made it tonight - it was very good! I used fresh salsa as a sauce and it complimented it nicely! Will definitely make this one again!
Yield 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
Fresh 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.
Karin Jane Stern, Hutto, Texas, Southern Living, MAY 2008
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