Indiana Pork Tenderloin Sandwiches With Creamy Corn Relish Recipe

Name: Indiana Pork Tenderloin Sandwiches With Creamy Corn Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons butter; 1/2 cup fresh corn kernels (about 1 ear); 1/8 teaspoon ground red pepper; 1 tablespoon 2% reduced-fat milk; 1 tablespoon cider vinegar; 2 ounces 1/3-less-fat cream cheese, softened (about 1/4 cup); 3 tablespoons diced red bell pepper; 1 tablespoon diced red onion; 1 tablespoon chopped fresh parsley; 4 (3-ounce) slices pork tenderloin; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 large egg; 1 teaspoon water; 2 tablespoons quick-mixing flour (such as Wondra); 2/3 cup panko (Japanese breadcrumbs); 2 tablespoons canola oil; 4 green leaf lettuce leaves; 4 white-wheat hamburger buns

Servings: persons

2 teaspoons butter
1/2 cup fresh corn kernels (about 1 ear)
1/8 teaspoon ground red pepper
1 tablespoon 2% reduced-fat milk
1 tablespoon cider vinegar
2 ounces 1/3-less-fat cream cheese, softened (about 1/4 cup)
3 tablespoons diced red bell pepper
1 tablespoon diced red onion
1 tablespoon chopped fresh parsley
4 (3-ounce) slices pork tenderloin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg
1 teaspoon water
2 tablespoons quick-mixing flour (such as Wondra)
2/3 cup panko (Japanese breadcrumbs)
2 tablespoons canola oil
4 green leaf lettuce leaves
4 white-wheat hamburger buns

1
Melt butter in a small skillet over medium-high heat. Add corn and ground red pepper; saute 3 minutes or until crisp-tender. Add milk, vinegar, and cream cheese; cook 1 minute or until cream cheese melts, stirring constantly. Remove pan from heat. Stir in bell pepper, onion, and parsley. Let stand at room temperature.
2
Place pork slices between 2 sheets of plastic wrap; pound to an even 1/4-inch thickness using a meat mallet or a small heavy skillet. Discard plastic wrap. Sprinkle pork evenly with salt and pepper. Combine egg and 1 teaspoon water in a shallow dish, stirring with a whisk. Place flour and panko in separate dishes. Dredge pork in flour. Dip in egg mixture; dredge in panko. Heat a large nonstick skillet over medium-high heat. Add oil to pan. Add pork; cook 4 minutes on each side or until browned and done.
3
Place 1 lettuce leaf on bottom half of each bun; top with 1 pork slice. Spread about 3 tablespoons corn relish on each; top each with top half of bun.

710

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 teaspoons butter, 1/2 cup fresh corn kernels (about 1 ear), 1/8 teaspoon ground red pepper, 1 tablespoon 2% reduced-fat milk, and more.

Yes, Indiana Pork Tenderloin Sandwiches With Creamy Corn Relish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indiana Pork Tenderloin Sandwiches With Creamy Corn Relish

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