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    You are here: Home » Food » Recipes

    Jalapeño Kettle Chip Crusted Smoked Pork Tenderloin

    Published: Mar 23, 2018 · Modified: Oct 22, 2021 by Mary · This post may contain affiliate links · 4 Comments

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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.

    Kettle Chip Crusted Grilled Pork Tenderloin on a platter surrounded by roasted potatoes

    We have an unhealthy addiction to something in my household. I’m almost embarrassed to admit it, but we’re friends right?

    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.

    They’re always in our house! So I’ve just accepted them as a regular part of our diet. Our kids are even obsessed.

    At any given time you’ll find about 4 bags with crumbs in them that I just can’t part with (because, flavor!).

    Admitting we have a problem is the first step, right? No??

    The good news is that none of them go to waste, because we learned years ago that these bad boys are a fantastic substitute for a dry rub or breading that you can use on chicken, pork, and even fish.

    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 things to jazz up the flavor.

    Which brings me to this.

    Anytime you make a dry rub or breading, taste it before you cook it!

    Seriously, taste it before committing to it.

    Don’t just take my word for it, because you may not like exactly what I like. Or perhaps your chips may be a bit dull and in need of a little pick me up. There’s nothing raw in a dry rub, so there should be no reason not to taste it first. Just dip your finger all up in that mix and taste it. Or if you’re all sanitary (as you should if you are doing this professionally) then use a spoon. Then adjust the flavors as needed.

    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. The additional seasonings are options.

    Next coat your pork tenderloin with either some olive oil or Dijon mustard. 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.
    2. Place tenderloin on the smoker for about an hour or until the Internal Temperature is 145 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.
    Smoked Pork Tenderloin cooking on the grill

    That’s it.

    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!

    Pork Tenderloin slices and a glass of wine

    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 for Kettle Chip Pork Tenderloin

    Slices of pork on a long platter with potatoes and a glass of wine


    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, the season is almost upon us! #yeswayrosé

    Kettle Chip Crusted Grilled Pork Tenderloin

    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. 
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 4 servings
    Calories: 674kcal
    Author: Mary Cressler | Vindulge

    Ingredients

    • 1 Pork Tenderloin
    • 2 tablespoons 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
    Prevent your screen from going dark

    Instructions

    • 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. 
    • 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).
    • Place tenderloin on the smoker for about an hour or until the Internal Temperature is 145 degrees Fahrenheit for medium rare and then remove from heat.
    • Let rest for 10 minutes and then slice for serving.
    • A great side is roasted potatoes or a puree.

    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 145 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
    Tried this recipe? We would love to see!Mention @vindulge or use the hashtag #vindulge

    If you like this recipe we’d truly appreciate it if you would give this recipe a star review! And if you share any of your pics on Instagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes. 


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    Reader Interactions

    Comments

    1. Renee @ The Good Hearted Woman says

      March 26, 2018 at 2:19 pm

      5 stars
      I am all about using leftover crunchies for toppings, breading, and the like. You always get something just a little different that way. I also totally agree with you about tasting your dry rub and/or breading before committing to it. Preemptively adjusting the seasoning levels can make the difference between an amazing meal and an over-seasoned disaster.

      Reply
      • Mary says

        April 11, 2018 at 12:53 am

        So true right! Let not those awesome flavors go to waste!

        Reply
    2. Lindsay Ingalls says

      March 24, 2018 at 12:36 am

      Yay for rosé season to almost be here!

      Reply

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    Mary-Cressler-Sept-2015-smI'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and author of Fire + Wine cookbook.  Thanks for stopping by!

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    Jalapeño Crusted Smoked Pork Tenderloin pin
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