Keto Pork Tenderloin Crispy Bites

4.34 from 3 votes

Keto pork tenderloin slices are coated with ground pork rinds for an amazing panko crust. See how easy it is to make these crunchy bites in this step by step recipe.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 20

Servings

Calories 358kcal

Author Barbara Bianchi

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.

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.

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

Calories: 358kcal | Carbohydrates: 0.5g | Protein: 48.2g

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