Crusted Pork Tenderloin
When I am creating new recipes, considering texture is an important part of the process. This, even when it comes to creating easy pork tenderloin recipes. As far as I’m concerned there is just nothing better than just a little crunch at the beginning of every bite.
Crusted Pork Tenderloin: An Easy Pork Tenderloin Recipe
For this simple pork tenderloin recipe, you will turn tortilla chips into the perfect dressing for two pork tenderloins. This is an easy recipe that requires minimal ingredients, but you will achieve maximum results.
We have served this simple recipe for a house full of people and it was a huge hit. To help stretch the dollar, serve this bite-sized pieces of this simple pork tenderloin dish on the end of a fork at a cocktail party. It turns into a conversation piece and you are sure to get a big bang for the buck.
crusted pork tenderloin cooking information
- Yield: Dinner for 6
- Prep Time: 25 minutes
- Cooking Time: 10 minutes
crusted pork tenderloin ingredients
- 2 Pork Tenderloins
- 1 Small Bag of Tortilla Chips
- 1 Cup Salsa Verde
- Salt and Pepper
crusted pork tenderloin recipe instruction
1. Preheat your oven to 400 degrees.
2. In a roasting pan place your pork tenderloins. Season all sides of the pork tenderloin with salt and pepper.
3. Place the pork tenderloin in a preheated oven for 20 minutes. (It could take as many as 40 minutes to cook your crusted pork tenderloin but start checking after 20. It depends on the thickness of your tenderloins. The perfect internal temperature of the pork will be 155-160 degrees.)
4. While your pork is cooking, add the tortilla chips to a food processor. Chop until the consistency of fine breadcrumbs. Place in a large bowl or a Ziploc bag. Set aside.
5. Once your pork is finished cooking, remove from the oven and let rest (you do this to help the pork retain its juices when you cut it to serve).
6. After about 5 minutes of rest, remove your pork from the roasting pan and place on a cutting board. Slice the pork into thick slices, a little less than an inch.
7. After you’ve sliced your pork, dredge one side of the pork in the tortilla chips.
8. Place the pork, chip side up on a serving platter and drizzle with the homemade salsa verde.
9. Serve hot and enjoy.
- The chips may be crushed and the salsa verde may be made days ahead of time. Store the chips in a plastic bag and the salsa verde should be stored in an air tight container in the refrigerator.
- To really spice things up, you can play with what chips you use. Try nacho, ranch, or even BBQ flavors — all equally delicious!