ALMOND-CRUSTED PORK WITH HONEY ROASTED BARBECUE SAUCE
Yummy! This was delicious and a little different to
what I usually make. You may groan when you see that I use a homemade Hamburger Bun. You may use 2 slices of any low-carb bread of your choice, however, when you've made the buns you have half the recipe for another meal, so look at it that way! My DH loves those buns and uses them as bread often. Actually he prefers them toasted or made into a type of French toast, by frying in the pan in the fat leftover from bacon. You can use spreadable cream cheese instead of regular cream cheese (cheaper!). I used Lisa Marshall's delicious Honey Roasted Barbecue Sauce from volume 1 of Low-Carbing Among Friends.
3 lbs pork tenderloin
(1.4 kg)
1 cup coarse low-carb
bread crumbs, (250 mL)
(use one toasted Hamburger Bun) OR use the EASY
Jiffy Plain Bread (click for recipe)
Jiffy Plain Bread (click for recipe)
2/3
cup sliced almonds (150 mL)
1/4 cup Parmesan cheese (60 mL)
2 tbsp Gluten-FreeBake Mix 1, (30 mL)
OR Bake Mix 2
1 tsp garlic powder (5
mL)
1/2 tsp salt (2 mL)
1/4
tsp black pepper (1 mL)
2 large egg whites,
beaten
Preheat oven to 425°F (220°C). Place wire rack on baking sheet and spray
with nonstick cooking spray. Slice
tenderloin into 1/2-inch (1.3 cm) thick slices.
To food processor, add
toasted hamburger bun. Pulse to make
crumbs. Add sliced almonds, Parmesan
cheese, Gluten-Free Bake Mix 1 OR Gluten-Free Bake Mix 2, garlic powder, salt and pepper. Pulse
until almonds are coarsely chopped.
Place mixture on a dinner plate.
Dip pork pieces in egg white
and coat top side of pork with “breading.”
Place pork on wire rack, uncoated side on the bottom. Bake 10 minutes. Turn pork pieces, brush with egg white and
sprinkle each piece with more “breading.”
Bake another 6 to 10 minutes, or until pork is cooked through. Serve with Lisa’s Honey Roasted Barbecue
Sauce.
Yield: 8 servings
1
serving without sauce
411.6
calories
40.2
g protein
25.8
g fat
2.2
g net carbs