Fried juicy pork medallions were a hit with the family! And just so you know, there is no “pork rind” taste with this recipe! I feel that the seasoning counteracts the normal taste of the pork rinds.
- Pork tenderloin, cut into medallions
- 1/2 Bag of original pork rinds, crushed finely
- 3 T. Mayonnaise
- 3 T. Dijon Mustard
- 1 Egg
- 1 tsp. Salt
- 1 tsp. Black Pepper
- 1 tsp. Paprika
- 1/2 tsp. Cayenne Pepper
- 1 tsp. Granulated Garlic Powder
- 2 tsp. Italian Seasoning
Preheat oven to 425′. Cut the pork into “rounds” we call medallions. Ensure all pieces are dry. Lay pork pieces in a single layer in a dish. In a small bowl, mix up the seasonings- salt, black pepper, paprika, cayenne, garlic powder, and Italian seasoning. Mix and then sprinkle over chicken. Coat all pieces well. In a separate bowl, mix the egg, mayonnaise, and Dijon mustard. Dip each piece of pork in the egg mixture, and then coat with the pork rinds. Lay the pork medallions on an oven safe rack over a pan (to catch crumbs). Bake for approx. 30 minutes, or until done. Enjoy! Share this delish recipe with your keto friends.
