Cooking oil of choice (I use coconut oil or extra virgin olive oil)
Pork tenderloin, thawed just enough so that it’s sliceable
1 cup almond flour, coconut flour, or gluten-free bread crumbs (the latter for a non-paleo version)
¼ to ½ tsp Italian seasoning, smoked paprika, or spices/herbs of choice (more or less, to taste)
Add oil to large skillet until it’s about ¼ to ½ inch deep. Preheat to medium to medium-high temperature.
Mix breading and seasoning of choice in medium-sized bowl. Set aside.
Slice pork tenderloin into thin slices, about ¼-inch thick. (A serrated knife works best for this task.)
Dredge slices of pork in seasoned breading mixture until coated.
Add pork chips to hot oil. Flip with appropriate utensil (e.g., wooden fork) after about 2 to 3 minutes. Cook additional 2 to 3 minutes until light or golden brown on both sides. (The coconut flour “breading” doesn’t really brown that much in this recipe, but all signs of pink will be gone.)
Remove to paper-towel lined plate to drain and cool slightly before eating. (I like to use newspaper under my paper towels for extra absorption.)
Serve immediately with favorite dipping sauces, veggies, etc. Or eat cold or reheated later with or without sauce.
I prefer to work in small batches, basically enough pork chips to fill the skillet. Between batches, I put my remaining pork tenderloin back in the freezer so that it will remain firm enough to slice easily. If you run out of breading before finishing frying all your chips, just make another batch.
Recipe by gfe--gluten free easily at http://glutenfreeeasily.com/paleo-pork-chips-tenders-venison-chips-turkey-chips-chicken-chips/