Jalapeño Kettle Chips Crusted Grilled Pork Tenderloin
A great way to use leftover potato chips or use as an impromptu crust if you don't have breadcrumbs or dry rub. This adds great flavor to pork tenderloin and is also great with chicken.
Servings: 4 servings
Cost: $25
Equipment
Ingredients
- 1 Pork Tenderloin
- 2 tablespoons extra virgin olive oil
- ½ cup jalapeño flavored Kettle chips (or other leftover potato chips)
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- 1 tablespoon ground pepper
Instructions
- Preparation: Preheat Smoker to 225 degrees using a fruit wood (we like apple). Prepare dry rub by adding a large handful of chips into a food processor until you have ½ cup of ground chips. Place ground chips into a bowl and add garlic powder, salt and pepper. Adjust seasoning to taste preference.
- Season: Trim the silver skin off of the tenderloin, and then coat with olive oil. Then place dry rub on tenderloin liberally. Can do this a couple of hours prior to cooking (keep in fridge until ready to cook).
- Smoke: Place tenderloin on the smoker for about an hour or until the Internal Temperature is 135 degrees Fahrenheit for medium rare and then remove from heat.
- Rest: Let rest for 10 minutes to allow for carry over cooking and then slice for serving.
Notes
If you want more of a crispy crust consider grilling at a higher temp or cranking up the heat towards the end. You'll still want to remove at 135 degrees F internal temperature.
Nutrition
Calories: 674kcal | Carbohydrates: 8g | Protein: 95g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 295mg | Sodium: 2033mg | Potassium: 2001mg | Fiber: 1g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 5mg
