Tortilla-Crusted Pork

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Southern Living


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2 pounds pork tenderloin

1/2 cup finely crushed blue-corn tortilla chips

1/2 cup finely crushed tortilla chips

1 tablespoon coarsely ground pepper

1/2 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon ground cumin

3 tablespoons extra virgin olive oil, divided

Pico de Gallo

Tomatillo Salsa

Garnish: fresh cilantro sprigs

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