This zero carb crusted pork tenderloin has a crushed pork rind coating!
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Pork tenderloin is a common entree in our home as my husband prefers lean meat. In the “old days” I used to cover it with breadcrumbs or Panko before roasting, but that isn’t terribly low carb. So I decided to try crushed up pork rinds as an alternative coating. Double the pork flavor!!
This recipe uses just three ingredients: pork tenderloin, Dijon mustard and pork rinds. You can buy bags of pork rinds (also known as chicharrones) in the chips aisle of most supermarkets – although I have also found some yummy ones from Amazon that you cook in the microwave for a super fresh taste. Either work fine for this recipe, and it is also a great way of using up any pork rinds that have gone slightly stale!
Crush the pork rinds up really finely. I do this by putting a handful into a clear zipper bag and either pounding at them with a meat tenderizer or breaking them up with my fingers. Both methods are oddly satisfying!
Place the tenderloin on a baking tray (I use this quarter sheet one that comes with a silicone mat). Spread some Dijon mustard over the pork tenderloin, then cover it with the crushed up pork rinds.
Roast in a preheated 375F oven for 35-40 minutes (depending on size – or until it has reached an internal temperature of at least 160F).
Pork Rind Crusted Pork Tenderloin #lowcarb #zerocarb Click To Tweet