What you need,
2 tsp. butter
½ cup fresh corn kernels, from 1 cob
1/8 tsp red pepper flakes
1 tbsp. milk, I used 1%
1 tbsp. cider vinegar
¼ cup cream cheese, I used regular but you could use reduced
fat
3 tbsp. diced red pepper
1 tbsp. diced red onion
1 tbsp. chopped fresh parsley
4 (3oz.) slices pork tenderloin, pounded to ¼ inch thickness
1 large egg
1 tsp. water
2 tbsp. all-purpose flour
2/3 cup panko breadcrumbs
Salt and Pepper
2 tbsp. canola oil
4 leaf lettuce leaves
4 hamburger buns
In a small saucepan over medium heat, melt the butter. Add
the corn and red pepper flakes. Sauté until the corn is tender but still crisp,
about 3 minutes. Add the milk, vinegar
and cream cheese. Stir until the cream cheese melts. Remove the pan from the heat
and stir in the bell pepper, onion and parsley. Let the relish stand at room
temperature.
Season the pork with salt and pepper. Place the flour on one
plate the eggs and water in a shallow dish and the panko on a second plate.
Season the flour and egg with a little salt and pepper.
Dredge each pork piece in the flour, shake off any excess.
Dip the pork into the egg then press it into the panko crumbs to coat well.
Heat the oil in a large nonstick skillet over medium high
heat. Cook the pork for 4-5 minutes per side until brown and crisp and the pork
is cooked through. Transfer to a paper towel lined plate to drain.
Place a lettuce leaf on the bottom half of each bun, then
top with a piece of pork and 2-3 tablespoons of the corn mixture, top each with
the top half of the bun.
Serve right away.
Jen of My Tiny Oven
