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low carb breaded pork tenderloin medallions

Low Carb Breaded Pork Tenderloin Medallions

Easy to make, diabetic-friendly low carb pork tenderloin medallions have a delicious deep fried crunch and flavour without the guilt.
Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Chinese
Servings 4
Calories 248 kcal


  • 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


  • 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


To make pork rind crumbs: place pork rinds into a food processor and pulse until they are ground. Don't over pulse. Do in small batches. Store in an airtight container. 
Keyword low carb breaded pork, low carb pork tenderloin