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)
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