This crusted pork tenderloin is coated with pork rind crumbs!! An easy and delicious keto and gluten free recipe that is zero carb!
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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 pork rind crumbs as an alternative coating. Double the pork flavor!!
I'm rather addicted to these seasoned pork rind crumbs - they're convenient and actually good value for money when you realize how much you're getting. However, you could of course make your own from whole pork rinds, by putting a handful into a clear zipper bag and either pounding at them with a meat tenderizer or breaking them up with your fingers. 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.
How to Make Pork Rind Crusted Pork Tenderloin
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 - remember not to "double dip" the spoon after it has touched the meat!
Cover the mustard with the pork rind crumbs.
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 - I recommend using a probe thermometer). Let the pork rest for five minutes, then carve into slices.
The pork rind crust helps to keep the meat super moist - and it's all so easy!
📖 Recipe
Pork Rind Crusted Pork Tenderloin
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 375F.
- Place the pork on a baking tray and coat the top and sides with the mustard. Press the pork rind crumbs onto the mustard.
- Roast the pork tenderloin for 35-40 minutes or until it has reached an internal temperature of 160F.
- Let rest for 5 minutes before carving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Pat Wood says
I love the lasagna soup, pork loin with pork rinds, and spaghetti squash with pork rinds.. Can't wait till I fix them.. Thanks..
Baltisraul says
If you cook this to 160 degrees internal and rest for 10 min, you have just wasted your money. National Pork Board Assn. suggest 145 degrees internal and rest for 3 min. Attended a cooking class on pork a few years ago and the teaching Chef said something I have never forgotten. When you look at your pork meal and say 'that' looks perfect' it's already too late to save. 160 degrees internal was when triganosis was a concern. That disease is no longer a threat in civilized countries because of medication and different feeding habits. Make sure you have a good probe thermometer and remove at 143 and rest up to 145.