Low Carb Crispy Pork Tenderloin Sandwich
Indulge in the perfect combination of crunch and flavor with this Low Carb Crispy Pork Tenderloin Sandwich! Juicy pork tenderloin is sliced and pounded for even cooking, then coated in a mouthwatering almond flour and parmesan cheese crust seasoned with smoked paprika and cayenne pepper for a subtle kick. Pan-fried to golden perfection in avocado oil, the pork delivers irresistible crispiness while staying tender inside. Nestled between fluffy low carb buns and layered with fresh lettuce, ripe tomato slices, dill pickles, and a creamy mixture of mayo and mustard, this sandwich offers a satisfying blend of textures and bold flavors—all while staying low carb. Perfect for lunch or a quick dinner, it’s a healthier twist on a classic comfort food that doesn’t skimp on taste!
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 1 cup almond flour
- 0.5 cup parmesan cheese
- 2 pieces large eggs
- 0.5 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup avocado oil
- 4 pieces low carb buns
- 4 pieces lettuce leaves
- 1 cup sliced tomatoes
- 4 slices dill pickles
- 0.25 cup mustard
- 0.25 cup mayo
Instructions
Slice the pork tenderloin into four even pieces and pound them gently to about half an inch thick using a meat mallet or rolling pin for even cooking.
In a shallow dish, combine the almond flour, parmesan cheese, cayenne pepper, smoked paprika, garlic powder, salt, and black pepper. Mix well.
In another bowl, beat the eggs lightly. This will be the egg wash for the pork.
Dip each pork piece into the egg wash, letting any excess drip off, then dredge it in the almond flour mixture. Ensure each piece is well coated on all sides.
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
Carefully place the coated pork pieces into the hot oil and cook for about 3-4 minutes on each side until they are golden brown and cooked through. Adjust heat if needed to avoid burning.
Transfer the cooked pork to a paper towel-lined plate to absorb excess oil.
To assemble the sandwiches, split the low carb buns. Spread mayonnaise and mustard on each side of the buns as desired.
Add a piece of the crispy pork tenderloin to the bun, followed by a lettuce leaf, a few slices of tomato, and a dill pickle slice.
Serve immediately and enjoy your low carb crispy pork tenderloin sandwiches.
Nutrition Facts
Calories |
791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1508 mg | 66% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 5.5 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 278 mg | 21% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1064 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
