National Tortilla Chip Day
Tortilla-Crusted Pork with Corn and Black Bean Salad
Adapted from Southern Living
1 pound pork tenderloin
1 cup finely crushed yellow corn tortilla chips
1 tablespoon coarsely ground pepper
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
2 tablespoons extra virgin olive oil, divided
1 – 14.5 ounce can black beans, drained and rinsed
1 cup frozen corn kernels, thawed
1 cup prepared salsa
1/2 cup shredded cheddar cheese
- Combine corn, black beans, salsa and cheese in bowl. Set aside.
- Remove silver skin from tenderloin, leaving a thin layer of fat covering tenderloin. Cut tenderloin into 1-inch-thick medallions.
- Combine tortilla chips and next 4 ingredients in a bowl. Brush both sides of the pork medallions with 1 tablespoon olive oil, and dredge in tortilla chip mixture, pressing mixture into medallions on all sides to thoroughly coat.
- Cook pork medallions in remaining 1 tablespoon hot oil in a large skillet over medium heat 6 minutes on each side or until done. Serve with the corn and bean salad.