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. Recipe created by Tracey of The Naked Diabetic
These Low Carb Breaded Pork Tenderloin Medallions have all the flavour of a regular deep-fried version without the guilt. A crispy coating is hard to achieve whenever making any kind of breaded meat when you aren’t using traditional bread crumbs or flour. If you already have a diabetic-friendly kitchen, you will have many of the ingredients that you need for this recipe.
Cutting carbs in recipes usually means not getting to enjoy anything that was fried or has that nice crispy crust. Can’t, you almost taste it? It is so satisfying to take a bite out of greasy crispy deep-fried chicken fingers or pork medallions. This recipe will remind you that you can still enjoy delicious meals.
I’ve done a bit of experimenting with different breading substitutes and found that the ingredients in this recipe are by far the best, for maintaining a crispy coating.
Kitchen Tools
- frying pan
- Mixing bowl
- Measuring cups
- Measuring Spoons
- shallow dishes for dipping and breading
- kitchen tongs
- food processor
Ingredients List
- pork tenderloin
- mayonnaise
- Walden Farms maple walnut syrup
- garlic plus seasoning
- egg
- pork rinds
- parmesan cheese
- garlic salt
- canola oil
Helpful Tips
Buying Pork Tenderloin
When purchasing your pork tenderloin there are a couple of things to look for to ensure that you are getting the best quality meat available at your local supermarket.
Look for a tenderloin that is pink to red. If it is a light colour or packaged in a way that you can make a visual check of it, leave it behind.
I don’t choose marinated pork tenderloin, as I like my own spices, but more importantly, the marinade can mask the colour of the pork and it can be difficult to judge quality when it is marinated.
Most packaged pork tenderloin is around a pound and makes about 4 servings.
Pork tenderloin can be refrigerated for up to 2 days but if you aren’t going to use it right away, it is best to freeze it.
Making the Pork Rind crumbs
For this breading in this Low Carb breaded pork tenderloin medallions recipe, I used plain pork rinds.
Pork rinds come in many flavours, such as BBQ, sour cream and onion, salt and vinegar, ketchup and nacho cheese, and you can easily use whatever flavour you like. I have not found that the pork rind flavour is very strong in the breading.
I don’t particularly like pork rinds but I find the crumbs made from them, do not have a pork rind taste, and they make a good substitute for Panko crumbs or bread crumbs.
Store pork rind crumbs in an airtight container. Add spices, such as garlic powder, onion powder, dried basil, Italian seasoning or your favourite spices to the pork rind crumbs, to enhance the breading flavour. If you don’t want to make crumbs from pork rinds, you can purchase ready-made pork rind crumbs.
How to Make Low carb Breaded Pork Medallions
Can you cook these Low Carb Breaded Pork Tenderloin Medallions in an air fryer?
Yes, I have used this method. Follow your air fryer instructions for the time used for uncooked chicken nuggets, They will cook nicely in your air fryer. Times vary between air fryers, I use T-Fal Actifry and it usually takes 12-15 minutes (flip them over about halfway through cooking.
Recipe for Low carb Breaded Pork Tenderloin Medallions
Low Carb Breaded Pork Tenderloin Medallions
Ingredients
- 1 lb Pork tenderloin
- 1 egg, lightly beated
- 1/4 cup mayonnaise
- 2 tbsp Walden farms maple walnut syrup
- 1 cup pork rind crumbs (see notes)
- 1/4 cup parmesan cheese
- 1 tbsp garlic plus seasoning
- 1 tsp garlic salt
Instructions
- Slice the pork tenderloin, on an angle about 1/2 inch thick, and set aside.
- In one of the shallow dipping bowls, mix the egg, Walden farms syrup, and mayonnaise until well combined. Set aside.
- In another shallow dipping bowl, combine the ground pork rinds, parmesan cheese, garlic plus seasoning and garlic salt. Mix well.
- Using tongs, take one piece of tenderloin and dip it into the wet egg mixture.
- Coat both sides and remove from the wet mixture.
- Dredge the tenderloin in the dry crumb mixture.
- Repeat with all of the tenderloin pieces and set them on a plate.
- In a medium sized frying pan heat oil until hot.
- Place medallions into hot oil about one inch apart.
- Once lightly golden brown on one side, turn over. (about 3-4 minutes)
- Fry on the other side until lightly golden brown.
- Serve hot with our sugar-free Classic dipping sauce
Notes
Nutrition
Recipe For Sugar-Free Classic Dipping Sauce
Sugar-free Classic Dipping Sauce
Ingredients
- 1/2 cup mayonnaise
- 2 tsp yellow mustard
- 1/2 tsp garlic plus seasoning
- 1/2 tsp onion salt
- 1/4 tsp smoked paprika
- 1 packet Splenda sweetener
Instructions
- In a small mixing bowl, add all the ingredients.
- Using a whisk, mix well until thoroughly combined
- Serve immediately.
Nutrition
Disclaimer -This post may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.