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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. 
Course Entree
Cuisine American, BBQ, Barbecue
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 674kcal


  • 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


  • 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.


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. 


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