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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