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An incredibly flavorful way to use leftover Kettle chip crumbs (or other flavored potato chip), or just to jazz up your next pork tenderloin with some great flavor! You’re gonna love this Jalapeño Kettle Chip Crusted Smoked Pork Tenderloin.

We have a Kettle chip addiction. But not just any Kettle chip. I’m talking jalapeño flavored Kettle chips. It’s been going on for years. But when we get to the end of the bag what do we do with the crumbs? We turn it into a seasoning or addition to breading.

Ingredients

• Pork Tenderloin – Tenderloin will cook quickly and it’s lean. You can also use a pork loin but if you do you’ll need a larger portion of the seasoning.
• Olive Oil – Acts as a binder for the seasoning to stick while it smokes.
• Jalapeño Kettle chips – The spicy flavor is great with the pork, but you can use any kettle chip flavor.
• Additional Seasoning – Add to the kettle chips some garlic powder, kosher salt, and freshly cracked pepper.

Kettle Chips = Dry Rub and Breading

If you think about it, the chips have pretty much what you would be using anyways for a dry rub and/or a breading for something like chicken or pork — seasonings and crunch.

Instead of breadcrumbs, we’re subbing these potato chips. The chips are already coated in a mix of powerfully flavored seasonings. They also have a great crunch, eliminating the need for bread crumbs or panko. 

Not all Kettle Chips are created equal though. The krinkle cut chips are stronger and sturdier and more crunchy as a crust. The regular potato chips, while they have great flavor when snacking alone, may need a little more support.

For the Jalapeño flavored ones, we like to crush them and then add a few more seasoning to jazz up the flavor.

How to make a Kettle Chip Bread Crumbs

• Method 1: place the chips in your food processor and pulse until they reach the consistency of breadcrumbs.
• Method 2: place in a plastic bag and crush the heck out of them until you get the fine breadcrumb consistency. This method is quite therapeutic I might add.

Next, pour into a bowl, and taste. Does it need something? Maybe it’s more salt? Some heat? Some sweet? Add those flavors and adjust.

For the Jalapeño chips we added a mix of kosher salt, coarse pepper, and garlic powder.

Preparation

Pork tenderloin will come with some silver skin on it. It’s best to remove it before cooking with a sharp filet knife. Also remove any excess fat so it’s a uniform shape.

Next coat your pork tenderloin with olive oil. This will help the breading/rub to adhere to the meat.

Now get that grill or smoker going.

How to Smoke Pork Tenderloin

1. Prepare smoker to 225 degrees Fahrenheit using a fruit wood like apple or cherry. We like the milder flavor.
2. 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. If you want to grill at a higher heat go for it. Just monitor the temperature as it will cook quicker the higher the heat.

Allow it to rest for 10 minutes uncovered to allow for carry over cooking.

You’ve got great flavor, and a great way to use those chip bits that otherwise would have been tossed in the trash. Look at you, being all resourceful and not wasting food!

Side Ideas

You can explore all of our side recipes or try one of the following.

• Easy Parsnip Puree
• Roasted Potatoes
• Grilled Romaine Caesar Salad

More Pork Recipes

• Grilled Pork Tenderloin with Fried Sage Butter
• Smoked Pork Tenderloin with Blackberry Bourbon Sauce
• Grilled Pork Collar
• Smoked Pork Belly Burnt Ends
• Reverse Seared Pork Chops
• Smoked Pork Shoulder

Wine Pairing

I love to drink white wines with this particular pork tenderloin dish. You can certainly opt for red, and if you do stick with something lighter (like Gamay, or a lighter style Pinot Noir). But why not try it with something like a fresh and vibrant Albariño, dry Riesling, or even Pinot Gris.

I like how these fresh and fragrant wines play with the natural juiciness of the pork and the flavorful crust. Another awesome pairing is Rosé, and guess what, it’s great all year long.

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About Vindulge

Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.