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 pork skins or 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).
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Pork Rind Crusted Pork TenderloinPrint
- 1 lb pork tenderloin trimmed
- 1-2 tbs Dijon mustard
- 1 oz pork rinds
- Preheat the oven to 375F.
- Place the pork rinds in a bag, seal it, and crush them into crumbs with a meat tenderizer or similar.
- Place the pork on a baking tray and coat the top and sides with the mustard. Press the crushed pork rinds onto the mustard.
- Roast the pork tenderloin for 35-40 minutes or until it has reached an internal temperature of 160F.
0.1g net carbs per serving
If you love pork rinds, check out these 16 low carb ways to use them!