Whole30 Crispy Fried Pork
Discover the ultimate crowd-pleaser with this Whole30 Crispy Fried Pork recipe—perfectly tender pork medallions coated in a flavorful almond flour and tapioca starch crust, then pan-fried to golden, crispy perfection. Infused with a blend of garlic powder, paprika, and onion powder, this dish delivers a satisfying crunch alongside a savory, smoky depth of flavor. Cooked in coconut oil for a wholesome touch, this gluten-free and dairy-free recipe suits a variety of dietary needs while staying Whole30-compliant. Quick and easy to make in just 30 minutes, it's ideal for weeknight dinners or meal prepping. Serve these crunchy pork medallions with your favorite veggies or a crisp salad for a complete and hearty meal!
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 1 cup almond flour
- 1 cup tapioca starch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 egg
- 0.25 cup coconut milk
- 0.5 cup coconut oil
Instructions
Slice the pork tenderloin into 1/2 inch thick medallions. Place the medallions between two sheets of plastic wrap and pound gently with a meat mallet until they are about 1/4 inch thin.
In a shallow dish, combine the almond flour, tapioca starch, garlic powder, onion powder, paprika, salt, and pepper. Mix well.
In another shallow dish, whisk together the egg and coconut milk until well combined.
Dip each pork medallion into the egg mixture, letting the excess drip off, and then coat it thoroughly in the almond flour mixture. Press gently to adhere the coating.
In a large skillet, heat the coconut oil over medium-high heat until it shimmers.
Working in batches, fry the pork medallions in the hot oil for about 3-4 minutes per side, or until golden brown and crispy on the outside and cooked through on the inside.
Transfer the cooked pork to a plate lined with paper towels to drain off any excess oil.
Serve hot and enjoy your Whole30 crispy fried pork with a side of vegetables or salad.
Nutrition Facts
Calories |
3191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.8 g | 233% | |
| Saturated Fat | 103.1 g | 515% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 4013 mg | 174% | |
| Total Carbohydrate | 255.5 g | 93% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 16.4 g | ||
| Protein | 139.7 g | 279% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 335 mg | 26% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2356 mg | 50% | |
*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.
