Directions:
- Remove silver skin from tenderloin, leaving a thin layer of fat covering tenderloin. Cut tenderloin into 1-inch-thick medallions.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2573.02 Kcal (10773 kJ) | ||
| Calories from fat | 1057.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 117.47g | 181% | |
|---|---|---|---|
| Cholesterol | 589.55mg | 197% | |
| Sodium | 2527.6mg | 105% | |
| Potassium | 4247.44mg | 90% | |
| Total Carbs | 162.66g | 54% | |
| Sugars | 2.54g | 10% | |
| Dietary Fiber | 14.09g | 56% | |
| Protein | 209.18g | 418% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 13.9mg | 77% | |
| Calcium | 412.5mg | 41% | |
| Amount Per 100 g | |||
| Calories | 214.46 Kcal (898 kJ) | ||
| Calories from fat | 88.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.79g | 181% | |
|---|---|---|---|
| Cholesterol | 49.14mg | 197% | |
| Sodium | 210.67mg | 105% | |
| Potassium | 354.02mg | 90% | |
| Total Carbs | 13.56g | 54% | |
| Sugars | 0.21g | 10% | |
| Dietary Fiber | 1.17g | 56% | |
| Protein | 17.43g | 418% | |
| Iron | 1.2mg | 77% | |
| Calcium | 34.4mg | 41% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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