Potato-Chip-Crusted Pork With Carrot-Quinoa Salad

This pork tenderloin weeknight dinner is all that and a bag of chips.

Potato-Chip-Crusted Pork With Carrot-Quinoa Salad

Greg DuPree

Prep Time:
40 mins
Total Time:
40 mins

If you’re 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. First, you’ll coat the tenderloin with Dijon mustard before pressing the crushed chips all over. The Dijon doesn’t 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. Pro tip: secure the end of the carrot with a fork on the cutting board and use a Y-peeler for wide, long shavings.


  • 1/4 cup country-style Dijon mustard

  • 1 tsp kosher salt

  • 1 1/4 lb pork tenderloin

  • 1/2 cup crushed kettle cooked potato chips (such as Cape Cod Original)

  • 1 cup quinoa

  • 3 tbsp plus 1 tsp. olive oil, divided

  • 3 small carrots, peeled and shaved lengthwise with a vegetable peeler

  • 2 cups packed baby arugula

  • 1 tbsp fresh lemon juice


  1. Preheat oven to 450°F. 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.

  2. Roast until a thermometer inserted in thickest part of pork reads 145°F, 25 to 30 minutes, loosely tenting with aluminum foil after 15 minutes. Remove from oven and let rest, covered, for 5 minutes.

  3. Meanwhile, bring 1 1/3 cups water, quinoa, 1 teaspoon oil, and remaining 1/2 teaspoon salt to a boil in a medium saucepan. 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.

  4. 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.

Nutrition Facts (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
Vitamin C 6mg 31%
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.

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