Indiana Pork Tenderloin Sandwich
Indiana Pork Tenderloin Sandwich is a pan-fried slice of pork tenderloin served on a potato roll with a creamy, cheesy corn relish.
Servings: 6 sandwiches
Calories: 425kcal
Ingredients
For the Corn Relish
- 1 cup corn thawed, if from frozen
- ¼ cup red bell pepper diced
- ¼ cup green bell pepper diced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- 2 tablespoon unsalted butter
- 2 tablespoon milk
- 1 tablespoon apple cider vinegar
- 4 oz cream cheese cut into pieces
- salt and pepper to taste
- 1 teaspoon parsley
For the Pork
- 1 lb pork tenderloin
- ¼ cup Wondra flour
- ⅓ cup Panko bread crumbs
- 1 large egg beaten, with a little water
- salt and pepper to taste
- 2 tablespoon canola oil
For the Sandwich
- 6 burger buns
- ½ cup lettuce
Instructions
For the Corn Relish
- Melt butter in a medium skillet over medium high heat. Add bell peppers and corn and cook for 5 minutes.
- Then stir in the garlic powder, onion powder, paprika, salt and pepper. Add the milk, vinegar and cream cheese. Reduce the heat to low, stirring until cream cheese has melted. Set aside to cool and once cooled, sprinkle parsley on top.
For the Pork
- Lay out 3 shallow dishes. In the first one, add the Wondra flour, salt and pepper. In the second one, the egg and in the third on the bread crumbs.
- Remove any fat or silverskin from the pork and slice into 6 evenly sized pieces. Place a piece of plastic wrap on top of the pork and use the flat side of a meat tenderizer to pound out the pork to an even thickness.
- Dip each slice of pork into the flour, then egg, then breadcrumbs, shaking off the excess after each step.
- Heat a large skillet over medium high heat and add the canola oil. Once hot, place the battered pieces of pork into the skillet and cook for 3-4 minutes on each side, until golden brown and the pork reaches an internal temperature of 145 degrees.
- Transfer the pork to a paper towel lined plate to absorb excess oil.
Assemble the sandwich:
- Toast the buns, either in the oven under the broiler or wipe out the oil from the skillet and toast them in there.
- Layer the lettuce on the bottom of each sandwich, followed by a piece of pork. Scoop a generous helping (at least ¼ cup) of the corn relish on top of the pork. Place the other half of the burger bun on top and enjoy!
Notes
Fresh or frozen corn can be used. If frozen, thaw for 10 minutes first. Chicken can replace the pork in this dish if you aren't a pork fan.
Remaining corn relish can be refrigerated for 3 days.
Nutrition
Serving: 1sandwich | Calories: 425kcal | Carbohydrates: 35g | Protein: 24g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 356mg | Potassium: 500mg | Fiber: 2g | Sugar: 6g | Vitamin A: 783IU | Vitamin C: 15mg | Calcium: 119mg | Iron: 3mg
