Parmesan Crusted Pork Tenderloin
As I mentioned in a previous post, we’ve been eating low carb. So far, it’s going surprisingly well, and we’ve both lost a few pounds over the last couple of weeks. Since we’ve been having such great success, we’ve decided to stick to it for a while. Therefore, you’ll probably seeing more keto-friendly recipes here at Our Countertop.
This recipe is no exception to our new and improved carb free lifestyle. Clocking in at just a couple of carbs, this pork tenderloin is everything you want in a low carb recipe. It’s full of flavor, healthy, and will make you forget all about the fact that you’re on a diet.
The best part about our parmesan crusted pork is that it’s SO easy. I cannot stress that enough. In just about 30 minutes, you’ll have dinner on the table. Pair it with some asparagus or broccoli and dinner will be served in no time at all.
We melted some butter with a dash of garlic powder in the microwave and dipped the pork in it and WOW. It was to die for.
Let’s get started!
Parmesan Crusted Pork Tenderloin
This recipe is low carb, juicy, and full of flavor! You'll be definitely going back for seconds.
- 1 lb pork tenderloin
- 1 egg
- 1/4 cup heavy cream
- 1 lemon
- 2 tsp garlic powder
- 2 tsp rotisserie chicken seasoning
- 2 tsp dried parsley flakes
- 1/2 cup grated parmesan cheese
Preheat oven to 400.
Begin by cutting off any excess fat on the tenderloin.
Pat tenderloin dry with a paper towel.
In a small bowl, mix together garlic powder, parsley, and rotisserie seasoning. Cover tenderloin with it and rub it in with your hands.
In another small bowl, mix together egg and heavy cream.
Using a basting brush, cover the tenderloin with the egg mixture.
On a large plate, poor Parmesan and roll the tenderloin in the grated cheese.
Put the tenderloin on a shallow baking sheet lined with parchment paper.
Bake for 27 minutes or until pork no longer has pink in it.
Let sit for ten minutes.
Squeeze lemon over the top of it for additional flavor (optional).
Cut, serve, and enjoy!
7 thoughts on “Parmesan Crusted Pork Tenderloin”
This looks delicious but I am confused. Are there bread crumbs in this recipe? What is the lemon for?
Hi Jenn! So sorry about the confusion! I updated the instructions so it will be much clearer now. There are no breadcrumbs, just parmesan cheese. We used already grated parmesan cheese in a shaker. Additionally, we squeezed a little lemon zest over the top of the tenderloin for additional flavor! Thanks for pointing out these mistakes!
Hi, in direction #7 did you mean to say rub the pork in cheese, and not breadcrumbs? Just assuming this is what you meant… maybe converting a previous recipe? Thanks. Did you just use the grated parmesan in the shaker, or did you shred fresh parmesan? Thanks.
So sorry about that Janice! Yes, rub it in the cheese, not bread crumbs. We also used grated parmesan. I updated the instructions so it should be much clearer now!
Recipe sounds amazing. Cover baked or not Cover? TY
Made this for dinner tonight and it was so good!!! I used a little bit of a rub first in the pork then did the egg wash and the Parmesan cheese. Baked it then broiled the top of it for a couple minutes for a little crispness. Super yummy!!! Thank you for the recipe
Thank you so much for the update, Amanda! So glad that you enjoyed the recipe.