Whole30 Crispy Pork Tenderloin Sandwich
Savor every bite of this Whole30 Crispy Pork Tenderloin Sandwich, a guilt-free indulgence packed with bold flavors and nourishing ingredients. Perfectly seasoned pork tenderloin medallions are dredged in a gluten-free almond and coconut flour blend, fried for irresistible crispiness, and baked to tender perfection. These golden medallions rest atop crunchy lettuce leaves, layered with fresh tomatoes, red onions, and a creamy Whole30-compliant mayo-Dijon sauce. Free of grains, dairy, and sugar, this sandwich aligns with your clean-eating goals while delivering restaurant-quality satisfaction. Quick to prepare and ideal for lunch or dinner, this open-faced sandwich proves healthy eating can be deliciously indulgent.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 1 cup almond flour
- 0.5 cup coconut flour
- 2 large egg
- 0.25 cup unsweetened almond milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup avocado oil
- 8 large lettuce leaves
- 1 sliced tomato
- 0.5 sliced red onion
- 0.5 cup Whole30-compliant mayonnaise
- 2 tablespoons Dijon mustard
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the pork tenderloin into 1-inch thick medallions.
In a shallow dish, combine the almond flour, coconut flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
In another bowl, whisk together the eggs and almond milk.
Dip each pork medallion into the egg mixture, allowing excess to drip off, then dredge in the flour mixture, coating both sides.
Heat the avocado oil in a large skillet over medium-high heat.
Fry the pork medallions in the oil for about 2-3 minutes on each side until golden brown.
Transfer the medallions to the prepared baking sheet and place in the oven. Bake for 10 minutes or until the pork is cooked through and crispy.
While the pork is baking, prepare the toppings. Lay 2 lettuce leaves on each plate for the sandwich base.
Mix the Whole30-compliant mayonnaise with Dijon mustard and spread a bit of this sauce on each lettuce 'sandwich' base.
Once the pork is done, place two crispy medallions on each lettuce-base.
Top with slices of tomato and red onion, and any extra mustard mayonnaise sauce you prefer.
Serve the sandwiches open-faced and enjoy your Whole30 meal!
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 3.7 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 147 mg | 11% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1052 mg | 22% | |
*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.
