We top this with a homemade creamy dijon sauce for a mouthwatering, low carb dinner option. Cut each Pork Tenderloin into 3" pieces and using a meat mallet, pound pork pieces until ½″ thick. Toss with olive oil, oregano, dijon mustard and pepper to taste. Marinate 15 minutes. Meanwhile, combine all sauce ingredients except butter in a frying pan.
Preheat your deep fryer to 180C/355F. Using a meat mallet or tenderizer or rolling pin, pound the pork steaks to a thickness of 1/4in/0.5cm. In a bowl, add the egg, cream and water and whisk until combined. On a small baking tray, sprinkle over the parmesan, Italian Herb & Spice Blend and pepper. Give a light stir to mix the “breading”.
Then add the dry spices and whisk: chilli flakes, garlic powder, onion powder, white pepper and salt. Add the pork and refrigerate for at least 30 minutes. Heat a generous amount of oil with a high smoking point to 325F-350F, you can use a deep fryer but I like using a wok.
Place a portion of pork loin in a large zip loc bag, leaving it unzipped, and pound each cutlet thinly with a meat mallet, flipping the bag over to pound both sides. Place the flattened pork loin cutlets on the sheet pan.