I love On The Border tortilla chips, especially the red corn with a touch of garlic. I could probably eat the entire bag. . . . . .
2 lb pork tenderloin
1/2 cup finely crushed blue-corn tortilla chips
1/2 cup finely crushed tortilla chips
1 Tbsp coarsely ground pepper
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp ground cumin
3 Tbsp extra virgin olive oil, divided
- Remove silver skin from tenderloin leaving a thin layer of fat covering the tenderloin. Cut tenderloin into 1 inch thick medallions.
- Combine chips and next 4 ingredients in a bowl. Dip pork into 1 1/2 Tbsp olive oil and dredge in tortilla chip mixture.
- 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.
The only thing missing from this was a scrumptious margarita. Unfortunately, my alcohol is not very well stocked right now. Apparently, babies don't like margarita flavored milk. Who knew? That's ok, we'll get it stocked back up once I'm no longer a milk cow. Until then, our Mexican nights will be booze free. Hope you enjoy the pork, it's a winner at our house.