Indiana Pork Tenderloin Sandwiches
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Serves: 4
Ingredients
1 tablespoon butter
1 cup fresh corn kernels (about 2 ears)
¼ cup finely chopped red Bellafina peppers
¼ cup finely chopped red onion
¼ teaspoon cayenne pepper
1 tablespoon milk
1 tablespoon cider vinegar
2 ounces cream cheese, softened
1 tablespoon chopped fresh parsley
1 pork tenderloin
½ teaspoon salt
½ teaspoon pepper
2 large eggs
2 teaspoons water
3 tablespoons Wondra
1¼ 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 ¼-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.
From spicysouthernkitchen.com