This pork tenderloin weeknight dinner is all that and a bag of chips.
Greg DuPree
If youre looking to make a pork tenderloin dinner more exciting, look no further.
A bag of kettle-cooked potato chips is crushed and used as a crispy topping instead of breadcrumbs.
Photo:Greg DuPree
First, youll coat the tenderloin with Dijon mustard before pressing the crushed chips all over.
The Dijon doesnt just help the chips adhere but also provides a tangy contrast to the salty chips.
Then, roast the tenderloin in the oven while you make a simple quinoa salad with refreshing carrot ribbons.
This recipe was developed by Melissa Gray.
Line a rimmed baking sheet with aluminum foil and set a wire rack inside.
Stir together mustard and 1/2 teaspoon salt in a small bowl.
Rub pork all over with mustard and place on rack.
Gently press chips onto top and sides of pork.
Remove from oven and let rest, covered, for 5 minutes.
Reduce heat to medium-low and cover; cook until tender, 15 to 17 minutes.
Remove from heat and let stand, covered, until liquid has been absorbed, about 5 minutes.
Transfer quinoa to a large bowl.
Add carrots, arugula, lemon juice, and remaining 3 tablespoons oil, tossing to coat.
Slice pork into 1/2-inch-thick slices and serve with quinoa salad.
2,000 calories a day is used for general nutrition advice.
