Keto pork tenderloin slices are coated with ground pork rinds for an amazing panko crust. Watch the video and see how easy it is to make these crunchy bites in this step by step recipe.
Featured comment
★★★★★
Absolutely delicious! This is now my favorite way to eat pork loin! My husband LOVES this recipe!” – Kelly
These are seriously amazing keto pork tenderloin crispy bites.
The coating is made with fried pork rinds! 0 carbs, 100% delicious!
I haven’t made crunchy fried meat (like these Gluten Free Panko Crusted Pork Chops) in ages. I used to fry pork tenderloin following this Gluten Free Spicy Fried Pork Tenderloin recipe. But since going low carb, I’ve been avoiding all the batter and breadcrumbs.
Until today. I’ve found an amazing substitute.
Incredibly, pork rinds ground up in the food processor make a super panko crust.
This meal can be summed up in one word: crunch.
Whether you’re looking for tasty keto snack ideas or a savory pork dinner, these crispy bites are a delicious choice.
Are pork rinds keto?
Yes! Pork rinds are fried or roasted skin of a pig. And since they have no carbs, they’re perfect for someone on a low carb or keto diet.
You can definitely use these to make a tasty chicken or pork cutlet, and I’ve even used them as an alternative to cauliflower in my Low Carb Meatloaf. But I decided to do something a little bit different.
My supermarket often has a great sale on pork tenderloin. Usually, it’s a buy one, get one free sale. I love when I catch that sale because while Pan-Seared Pork Chops and Pork Roast are best brined to tenderize them, pork tenderloin is a nice tender cut of meat. No need to brine.
That really shortens up the prep time. Quick and easy.
But pork’s mild flavor needs some spicing up. So I wanted to see if I could liven up the tenderloin with some pork rind flakes.
And that’s how these keto crispy pork tenderloin bites came to be.
And how did they turn out??? Drum roll, please.
Wow! Just wait until you taste these.
They’re guaranteed to put a smile on everyone’s face. Even your pickiest eater.
Switching things up, if you’re into trying new techniques, take a peek at this Smoked Pork Tenderloin.
Okay, let’s go make some crispy bites.
Ingredients
- Pork tenderloins: Cut into bite-size pieces, tenderloins add a delicious and juicy center to each crispy bite. They’re usually sold in packages of two.
- Pork rinds: These carb-free crumbs provide the crispy coating,
- Eggs: Dredge the pork pieces in beaten eggs before coating them with pork panko. This helps the “breading” adhere to the meat.
- Seasonings: I use salt, smoked paprika, and garlic powder. Customize to your taste preferences.
- Avocado oil for pan-frying.
Instructions
*Free printable recipe card is available at the end of the post.
First slice each tenderloin crosswise.
Then turn you pork rinds into crumbs in your food processor.
Next, set up a bowl with beaten eggs and a bowl with your pork rind crumbs plus your seasonings.
Now dip your pork slices in the egg and then into the seasoned pork rinds.
And we’re ready to fry.
Which is the healthiest oil for frying?
Excellent question. I fry these pork slices in avocado oil as I do with my Salmon Patties. Refined avocado oil is highly nutritious and loaded with antioxidants.
Read all about benefits of avocado oil here. It’s very heat stable with one of the highest smoke points making it one of the best possible oils for frying.
Notice we are not deep frying them. Only 3 tablespoons of oil in the skillet. Shallow frying with avocado oil can still give you crispy tenderloin bites if you ensure the oil is hot enough, but not smoking, before adding them. Preheat the oil and avoid overcrowding the pan to maintain crispiness.
Whether you choose avocado oil or extra-virgin olive oil, you don’t need to have a high flame. Just keep the flame on medium and make sure the oil doesn’t start to smoke.
I recommend Avocado oil because the smoke point of avocado oil is higher than 482°F (250°C), while olive oil can smoke and burn at 375°F (191°C) Shallow frying in only 3 tablespoons of avocado oil achieves crispy bites at the higher temperature.
I cook them for 4 minutes on each side, and they’re ready to enjoy!
Just look at how crispy they are.
Take one bite and tell me what you think.
Serving suggestions
Serve on their own or with your favorite topping. Consider keto-friendly sauces like homemade Caramelized Onion Dip, Primal Kitchen ranch dressing or sugar-free barbecue sauce. Psst! You’ll get an extra 10% off if you purchase through my affiliate link.
Pro tips and recipe notes
Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you. I only recommend products I use and love.
- Fry your pork in batches so as not to crowd the pan. If there’s not enough room in the pan, the pork will steam instead of getting nicely browned, flavorful, and crispy.
- Find pork rinds with the snack chips in your supermarket or you can get these ready ground Pork Panko crumbs. You’ll need one cup of ground pork rinds per pound of meat.
- I’ve seasoned my pork rind crust with smoked paprika, garlic powder, and salt. Would you like grated parmesan mixed in? Go ahead. How about rosemary, thyme, or oregano? Feel free. It’s up to you.
- This recipe also works with chicken breast cutlets. However, I recommend pounding each chicken breast with a meat tenderizer because it can have a tendency to be a little tough.
- Leftovers will keep in an airtight container in the fridge for 3-4 days or freeze cooked crispy bites in an airtight container for up to three months, then reheat them in the oven or microwave.
I can’t wait for you to try this. And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP.
Before you go, I have one more resource you might enjoy.
On those nights when you’re staring at plain chicken or fish and wondering how to make dinner a little more exciting, my Sauce Method for Easy Dinners gives you a simple system for turning everyday proteins into meals you’ll look forward to. You’ll spend less time figuring out what to cook and more time enjoying what’s on your plate.
More fun recipes
Quick And Easy Beef Ragoût With Tomatoes And Pearl Onions – Every mouthful explodes with flavor in this quick and easy one-pan meal.
Slow Cooker Braised Short Ribs – This is the ultimate low-carb and gluten-free comfort food. They’ll simmer in your slow cooker in a beautiful red wine sauce until the meat is so tender and juicy it literally falls right off the bone.
How To Cut And Prepare Spaghetti Squash: Your Ultimate Guide – If you close your eyes, you’ll think you’re eating angel hair pasta. That’s why you’re going to love this satisfying, nutritious, low carb alternative to pasta.
Gluten Free Cauliflower Flatbreads – Serve these warm from the skillet and piled with your favorite toppings.
Jambalaya – Low carb jambalaya is a wonderful choice for a party when you need to feed a lot of people or just when you need an extra boost of fun to start your week.
Love this recipe? Pin it!
Watch How To Make It!
And if you’re curious about how we create these overhead cooking videos, check out our behind-the-scenes look at the equipment, filming techniques, and tips that bring our mouthwatering dishes to life right from our kitchen.
Keto Pork Tenderloin Crispy Bites
Ingredients
- 2 Pork Tenderloins (8-12 ounces each) They're usually sold in packages of two
- 2 eggs beaten
- 2 cups of ground pork rinds
- 1 teaspoon of salt
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of garlic powder
- 3 tablespoons avocado oil for frying
Instructions
- Slice each tenderloin crosswise and set aside.2 Pork Tenderloins (8-12 ounces each) They're usually sold in packages of two
- Then place your pork rinds in the bowl of your food processor fitted with the large chopping blade. Process until the pork rinds resemble breadcrumbs.2 cups of ground pork rinds
- Next set up two bowls. One bowl with beaten eggs and one with your pork rind crumbs. Add salt, smoked paprika, and garlic powder to you pork rind crumbs and stir.2 eggs beaten, 1 teaspoon of salt, 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder
- Now dip each pork slice in the egg wash and then coat both sides of each tenderloin slice with the seasoned pork rind crumbs.
- Heat oil in your skillet until it's hot, but not smoking. Fry coated tenderloin slices in batches for 4 minutes on each side. Drain fried pork slices on a plate lined with paper towels.3 tablespoons avocado oil for frying
- Garnish with parsley. Serve on their own or with your favorite topping and enjoy.
Notes
- Fry your pork in batches so as not to crowd the pan. If there’s not enough room in the pan, the pork will steam instead of getting nicely browned, flavorful, and crispy.
- I fry these pork slices in avocado oil as I do with my salmon cakes. Refined avocado oil is highly nutritious and loaded with antioxidants. It’s very heat stable with one of the highest smoke points making it one of the best possible oils for frying.
- Find pork rinds with the snack chips in your supermarket or you can get these ready ground Pork Panko crumbs. You'll need one cup of ground pork rinds per pound of meat.
- I’ve seasoned my pork rinds crust with smoked paprika, garlic powder, and salt. Would you like grated parmesan mixed in? Go ahead. How about rosemary, thyme or oregano? Or cayenne pepper for an extra kick! Feel free. It’s up to you.
- This recipe also works with chicken breast cutlets. However, I recommend pounding each chicken breast with a meat tenderizer because it can have a tendency to be a little tough.
- Leftovers will keep in an airtight container in the fridge for 3-4 days or freeze cooked crispy bites in an airtight container for up to three months, then reheat them in the oven or microwave.
Nutrition
- Picanha Steak Recipe - April 23, 2026
- Slow Cooker Steak Tips Recipe - April 17, 2026
- What to Do With Too Much Zucchini (17 Easy Recipes to Use It Up) - March 11, 2026
- Easy Manhattan Clam Chowder Recipe That’s Naturally Gluten Free And Low Carb - December 28, 2025
- Lemon Donuts Recipe - December 8, 2025
Kelly says
Absolutely delicious! This is now my favorite way to eat pork loin! My husband LOVES this recipe!
Barbara Bianchi says
Woo hoo! You made my day, Kelly. I’m so glad you both enjoyed this recipe. And thanks for the stars. 💕
Denise says
Can these be baked in the oven?
Barbara Bianchi says
Good question, Denise. I haven’t made these in the oven, but I think it would be good. Please let me know how you like it.❤︎
Tim Brown says
Tried it. Deep fried in peanut oil. Meat was done well enough but the finished product was not crispy and it was very greasy. I might try it again by frying longer, taking a chance on overcooking the pork.
Perhaps I missed doing something? Any ideas, please let me know. I’m reversing my diabetes and am trying to replace things with low/zero carb alternatives.
Thanks!
Barbara Bianchi says
Hello Tim, Thank you so much for trying this recipe! I would like to help troubleshoot this.
To achieve a crispier texture while minimizing grease, consider pan-frying instead of deep frying.
In the recipe, I use about 3 tablespoons of avocado oil, (I’ve update the recipe card) which is not only a nutritious alternative but also doesn’t overpower the flavor of the food.
Make sure your pan is adequately heated, but not smoking, to prevent excessive oil absorption. Also, be sure not to crowd the pan. If there’s not enough room in the pan, the pork will steam instead of getting nicely browned, flavorful, and crispy.
Finally, drain the meat on a plate lined with paper towels.
I hope this adjustment helps, and congrats on your commitment to reversing diabetes through low/zero carb alternatives! And feel free to ask if you ever have any more questions about a recipe!
Michelle