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Crispy Pork Tenderloin Sandwiches (Diabetic)

Published: Friday, October 12, 2018

2 Tbsp. all-purpose flour

½ tsp. salt

¼ tsp. pepper

1 large egg, lightly beaten

½ c. seasoned bread crumbs

3 Tbsp. panko bread crumbs

½ lb. pork tenderloin

2 Tbsp. canola oil

4 hamburger buns or kaiser rolls, split

Optional toppings: lettuce leaves, tomato and pickle slices, and mayonnaise

In a shallow bowl, mix flour, salt and pepper. Place egg in another shallow bowl. Combine bread crumbs and place in a third shallow bowl.

Cut tenderloin crosswise into 4 slices; pound each with a meat mallet to ¼" thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help adhere.

In a skillet, heat oil over medium heat. Cook pork 2-3 minutes on each side or until golden brown. Remove from pan; drain on paper towels. Serve on buns. Add toppings if desired. —4 servings.

• Exchange (per serving—1 sandwich): 289 calories, 11 g fat, 2 g saturated fat, 17 g protein, 29 g carbohydrate, 43 mg cholesterol, 1 g fiber, 506 mg sodium; 2 starch, 2 lean meat, 1½ fat.

Note: To keep carbs to about 10 g per serving, skip the bun and serve tenderloin on grilled portobello mushrooms or eggplant slices.

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