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.
egg, lightly beated
Walden farms maple walnut syrup
pork rind crumbs (see notes)
garlic plus seasoning
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.
low carb breaded pork, low carb pork tenderloin