Buzz
Image: Greg DuPreeWant to take your pork tenderloin dinner to the next level? Look no further. Use crushed kettle-cooked potato chips as a crispy crust, instead of traditional breadcrumbs. Begin by brushing the tenderloin with Dijon mustard, which not only helps the chips stick but also offers a tangy contrast to their salty flavor. Roast the pork while preparing a light quinoa salad with fresh carrot ribbons. Pro tip: secure the carrot with a fork on the cutting board and use a Y-peeler to create long, wide shavings.
Ingredients Needed
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1/4 cup country-style Dijon mustard
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1 tsp kosher salt
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1 1/4 lb pork tenderloin
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1/2 cup crushed kettle-cooked potato chips (like Cape Cod Original)
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1 cup quinoa
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3 tbsp plus 1 tsp olive oil, divided
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3 small carrots, peeled and shaved lengthwise with a vegetable peeler
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2 cups packed baby arugula
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1 tbsp fresh lemon juice
Instructions for Preparation
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Preheat your oven to 450°F. Line a baking sheet with foil and set a wire rack inside. In a small bowl, mix together mustard and 1/2 teaspoon of salt. Coat the pork with the mustard mixture, then place it on the rack. Gently press the crushed chips onto the top and sides of the pork.
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Roast the pork until a thermometer inserted into the thickest part reads 145°F, about 25 to 30 minutes. After 15 minutes, loosely tent the pork with foil. Once done, remove from the oven and allow it to rest, covered, for 5 minutes.
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While the pork is roasting, bring 1 1/3 cups of water, quinoa, 1 teaspoon of oil, and the remaining 1/2 teaspoon of salt to a boil in a medium saucepan. Lower the heat to medium-low and cover. Cook for 15 to 17 minutes, until tender. Remove from heat and let stand, covered, for about 5 minutes.
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Transfer the quinoa to a large bowl. Add the carrots, arugula, lemon juice, and the remaining 3 tablespoons of oil. Toss to combine. Slice the pork into 1/2-inch thick pieces and serve with the quinoa salad.
Nutritional Information (per serving)
| 419 | Calories |
| 20g | Fat |
| 19g | Carbs |
| 41g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 419 | |
| % Daily Value * | |
| Total Fat 20g | 25% |
| Saturated Fat 4g | 19% |
| Cholesterol 103mg | 34% |
| Sodium 870mg | 38% |
| Total Carbohydrate 19g | 7% |
| Dietary Fiber 4g | 13% |
| Total Sugars 2g | |
| Protein 41g | 81% |
| Vitamin C 6mg | 7% |
| Calcium 58mg | 4% |
| Iron 3mg | 17% |
| Potassium 930mg | 20% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
