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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.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course 30 minutes or less, Pork, Sandwich
Cuisine American, Midwestern
Servings 6 sandwiches
Calories 425 kcal

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 tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp paprika
  • 2 tbsp unsalted butter
  • 2 tbsp milk
  • 1 tbsp apple cider vinegar
  • 4 oz cream cheese cut into pieces
  • salt and pepper to taste
  • 1 tsp parsley

For the Pork

  • 1 lb pork tenderloin
  • ¼ cup Wondra flour
  • cup Panko bread crumbs
  • 1 large egg beaten, with a little water
  • salt and pepper to taste
  • 2 tbsp canola oil

For the Sandwich

  • 6 burger buns
  • ½ cup lettuce

Directions
 

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: 1sandwichCalories: 425kcalCarbohydrates: 35gProtein: 24gFat: 21gSaturated Fat: 8gTrans Fat: 1gCholesterol: 111mgSodium: 356mgPotassium: 500mgFiber: 2gSugar: 6gVitamin A: 783IUVitamin C: 15mgCalcium: 119mgIron: 3mg

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

Keyword 30 minute meals, 30 minutes or less, indiana pork, midwestern pork sandwich, pork sandwich, pork tenderloin recipes
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