Indiana Pork Tenderloin Sandwich

When I found this recipe in Cooking Light magazine I was immediately intrigued. I had never thought to bread and fry up pieces of pork tenderloin put them on a sandwich with essentially what my brain equated to a non-spicy, healthier corn maque choux.

I didn’t end up making the recipe until fresh corn was already out of season so I substituted frozen kernels and had no issues at all. 

Indiana Pork Tenderloin Sandwich
Servings: 4
for the corn relish:

    • 2 tsp. unsalted butter
    • 1/2 cup corn kernels (thawed if from frozen)
    • 1/4 cup red bell pepper, diced
    • 2 tbsp. red onion, diced
    • 1 tbsp. milk 
    • 1 tbsp. cider vinegar
    • 2 oz. light cream cheese, softened
    • 1 tbsp. fresh parsley, minced
    • pinch each of salt and pepper 

for the pork:

    • 1/2 pound pork tenderloin
    • 1/2 tsp. salt
    • 1/2 tsp. pepper
    • 1 egg
    • 1 tsp. water
    • 2 tbsp. Wondra flour
    • 2/3 cup Panko breadcrumbs
    • 2 tbsp. canola oil
    • 4 lettuce leaves
    • 4 hamburger buns 
1. Melt the butter in a medium skillet over medium heat. Add the corn, bell pepper and onion and cook for 3-5 minutes or until softened. Add in the milk, cider and cream cheese, stirring constantly until the cheese as melted fully. 
2. Transfer mixture to a bowl and stir in the parsley, salt and pepper. Set aside. 
3. Slice the pork into 4 even slices. Season both sides with salt and pepper. 
4. In a shallow dish beat together the egg with the water. In another shallow dish, add the Wondra flour. In a third shallow dish, add the breadcrumbs. 
5. Dredge the pork slices into the flour, shaking off the excess, the dip into the egg mixture, coating both sides before finally putting into the breadcrumbs, coating the entire slice of pork. Set on a plate and repeat with the remaining 3 slices. 
6. Heat the canola oil in a large skillet over medium high heat. Add the pork and cook for 4 minutes on each side, until golden brown. Transfer to a paper towel lined plate.
7. Discard the oil and slice each hamburger bun in half. Place cut side down into the skillet and cook for 1 minute or until lightly toasted. 
8. Assemble the sandwich by placing a lettuce leaf on the bottom of each bun, the pork on top and then a generous heap of the corn relish. Place the other half of the bun on top and enjoy. 

This is honestly one of the best things I’ve ever eaten and I don’t say that about a lot of foods. I maybe have 4 recipes I can recall off the top of my head that entered into this category and I’m thrilled that this one has joined it. Its an easy recipe to make, one that can be done on a weeknight and that packs a ton of flavor. 

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