Indiana Pork Tenderloin Sandwiches
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Crispy pork cutlets topped with a creamy corn relish, all on a fresh, soft bun. This is one heck of a sandwich!
Course Sandwich
Cuisine American
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 4
Calories 500 kcal
Author Christin Mahrlig
Ingredients
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* 1 tablespoon butter
* 1 cup fresh corn kernels, about 2 ears
* 1/4 cup finely chopped red bell pepper
* 1/4 cup finely chopped red onion
* 1/4 teaspoon cayenne pepper
* 1 tablespoon milk
* 1 tablespoon cider vinegar
* 2 ounces cream cheese, softened
* 1 tablespoon chopped fresh parsley
* 1 pork tenderloin
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 2 large eggs
* 2 teaspoons water
* 3 tablespoons Wondra
* 1 1/4 cups panko crumbs
* 4 tablespoons canola oil
* 4 green leaf lettuce leaves
* 4 buns
Instructions
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*
Melt butter in a small pan and add corn, diced red pepper, and red onion. Saute until crisp-tender, about 3 minutes. Add cayenne pepper, milk, vinegar, and cream cheese. Cook 1 minute, stirring constantly, to melt the cream cheese. Remove from heat and stir in parsley. Let cool to room temperature.
*
Pound pork between 2 pieces of plastic wrap to about 1/4-inch thickness. Sprinkle with salt and pepper.
*
In a shallow dish, whisk together eggs and water. Place the Wondra on a plate and the Panko crumbs on another plate.
*
Coat both sides of pork in Wondra, dip in egg mixture, and then coat with Panko crumbs.
*
Place 2 tablespoons of oil in a nonstick pan and heat over medium-high heat. Add half of pork to pan and cook about 4 minutes per side, or until bowned and cooked through. Remove to a paper towel-lined plate. Add remaining oil to pan and cook remaining pork.
*
To serve, place a lettuce leaf on bottom of each bun, top with 2 or 3 slices of pork and corn relish.
Source: Spicy Southern Kitchen
(From Tasty Weekend Recipes (Rhonda))
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Crispy pork cutlets topped with a creamy corn relish, all on a fresh, soft bun. This is one heck of a sandwich!
Course Sandwich
Cuisine American
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 4
Calories 500 kcal
Author Christin Mahrlig
Ingredients
-----------
* 1 tablespoon butter
* 1 cup fresh corn kernels, about 2 ears
* 1/4 cup finely chopped red bell pepper
* 1/4 cup finely chopped red onion
* 1/4 teaspoon cayenne pepper
* 1 tablespoon milk
* 1 tablespoon cider vinegar
* 2 ounces cream cheese, softened
* 1 tablespoon chopped fresh parsley
* 1 pork tenderloin
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 2 large eggs
* 2 teaspoons water
* 3 tablespoons Wondra
* 1 1/4 cups panko crumbs
* 4 tablespoons canola oil
* 4 green leaf lettuce leaves
* 4 buns
Instructions
------------
*
Melt butter in a small pan and add corn, diced red pepper, and red onion. Saute until crisp-tender, about 3 minutes. Add cayenne pepper, milk, vinegar, and cream cheese. Cook 1 minute, stirring constantly, to melt the cream cheese. Remove from heat and stir in parsley. Let cool to room temperature.
*
Pound pork between 2 pieces of plastic wrap to about 1/4-inch thickness. Sprinkle with salt and pepper.
*
In a shallow dish, whisk together eggs and water. Place the Wondra on a plate and the Panko crumbs on another plate.
*
Coat both sides of pork in Wondra, dip in egg mixture, and then coat with Panko crumbs.
*
Place 2 tablespoons of oil in a nonstick pan and heat over medium-high heat. Add half of pork to pan and cook about 4 minutes per side, or until bowned and cooked through. Remove to a paper towel-lined plate. Add remaining oil to pan and cook remaining pork.
*
To serve, place a lettuce leaf on bottom of each bun, top with 2 or 3 slices of pork and corn relish.
Source: Spicy Southern Kitchen
(From Tasty Weekend Recipes (Rhonda))
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