Keto Pork Tenderloin!

WOW I made pork tenderloin sandwiches for dinner tonight and they turned out SO GOOD! I've never posted a recipe here before so hopefully I can get the formatting right. These were a lot of work but man, so worth it. I would go so far as to say they are indistinguishable from the "real thing".

I use Healthy Life wheat buns, which have 80 calories and 15 net carbs and are so much better than keto buns. Wish I'd had a couple of slices of tomato to go on it. This fits my daily macros; if it doesn't fit yours, omit the bun.

A whole sandwich the way I made it is 479 calories, 36g protein, 18g net carbs, 29g fat, according to MFP. However, I kind of guessed at what to count for the flour (for the whole recipe, I put in about half of what I mixed), the egg wash (again about half), and the coconut oil I fried it in (I plugged in 4 tbsp but I really have no idea how to account for it). So YMMV.

KETO PORK TENDERLOIN
Yield 5 pcs

Ingredients:
1.25 lb pork tenderloin, cut into 1/4 lb slices and pounded super thin
1c King Arthur Keto baking flour
1tsp Cornstarch
2tsp baking powder
1Tbsp fresh black pepper
1Tbsp paprika
1/2tsp cayenne pepper
1/2tsp Accent/ MSG
2 eggs
1c whole milk

I used the Serious Eats recipe as a base. SE had me doing a brine with salt and sugar but instead I did a dry brine in the fridge overnight with just salt.

In a bowl, mix the dry ingredients until thoroughly incorporated. You can reserve some spice mixture for the egg wash if you like to season that as well. Apparently the baking powder and cornstarch help make it crispy (that was not in the SE recipe). Divide evenly into two shallow lipped dishes for dredging.

Whisk eggs and milk together, with spices if desired, and pour into another dredging dish.

I set them up as flour – egg – flour. Dry each cutlet really well on both sides. Dredge each cutlet in flour, then egg, then flour again. Place on a rack sitting on a cookie sheet. Repeat for each one. Refrigerate for 30min to 1 hr.

In a deep frying pan, heat a high smoke point oil on med-high to 350 degrees. I used refined coconut oil because I think it leaves a nice light crunch without feeling greasy, but avocado oil would also work.

Fry the cutlets 2 at a time, try to maintain about 325 degrees oil temp. I fried them for 2 minutes and then flipped them for a minute to try to get the other side more brown. Remove with tongs and set on a rack to cool and drip. Internal temp should be at least 145 degrees, though these are so thin that shouldn't be a problem.

Serve with or without a bun, mayo, lettuce, and tomato. Or apparently other people eat them with mustard, pickles, and sliced onions but ew.