ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Indiana Pork Tenderloin Sandwiches with Creamy Corn Relish

Photo: Line T. Klein; Styling: Paige Hicks
Hands-on time 35 mins
Total time 35 mins
Yield

Serves 4 (serving size: 1 sandwich)

Wondra flour adds to the coating's crisp texture, but all-purpose flour will work just fine.

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

Nutrition Information

  • calories 386
  • fat 17.6 g
  • satfat 5.1 g
  • monofat 7 g
  • polyfat 3.7 g
  • protein 28 g
  • carbohydrate 33 g
  • fiber 6 g
  • cholesterol 118 mg
  • iron 2 mg
  • sodium 658 mg
  • calcium 301 mg

How to Make It

  1. Melt butter in a small skillet over medium-high heat. Add corn and ground red pepper; sauté 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.