Indiana Pork Tenderloin Sandwiches With Creamy Corn Relish

• 2 teaspoons butter
• 1/2 cup fresh corn kernels (about 1 ear)
• 1/8 teaspoon ground red pepper
• 1 tablespoon 2% reduced-fat milk
• 1 tablespoon cider vinegar
• 2 ounces 1/3-less-fat cream cheese, softened (about 1/4 cup)
• 3 tablespoons diced red bell pepper
• 1 tablespoon diced red onion
• 1 tablespoon chopped fresh parsley
• 4 (3-ounce) slices pork tenderloin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 large egg
• 1 teaspoon water
• 2 tablespoons quick-mixing flour (such as Wondra)
• 2/3 cup panko (Japanese breadcrumbs)
• 2 tablespoons canola oil
• 4 green leaf lettuce leaves
• 4 white-wheat hamburger buns

1. Melt butter in a small skillet over medium-high heat. Add corn and ground red pepper; saute 3 minutes or until crisp-tender. Add milk, vinegar, and cream cheese; cook 1 minute or until cream cheese melts, stirring constantly. Remove pan from heat. Stir in bell pepper, onion, and parsley. Let stand at room temperature.
2. Place pork slices between 2 sheets of plastic wrap; pound to an even 1/4-inch thickness using a meat mallet or a small heavy skillet. Discard plastic wrap. Sprinkle pork evenly with salt and pepper. Combine egg and 1 teaspoon water in a shallow dish, stirring with a whisk. Place flour and panko in separate dishes. Dredge pork in flour. Dip in egg mixture; dredge in panko. Heat a large nonstick skillet over medium-high heat. Add oil to pan. Add pork; cook 4 minutes on each side or until browned and done.
3. Place 1 lettuce leaf on bottom half of each bun; top with 1 pork slice. Spread about 3 tablespoons corn relish on each; top each with top half of bun.

butter, fresh corn kernels, ground red pepper, milk, cider vinegar, cream cheese, red bell pepper, red onion, parsley, pork tenderloin, salt, freshly ground black pepper, egg, water, flour, canola oil, green leaf, whitewheat hamburger

Taken from www.myrecipes.com/recipe/indiana-pork-tenderloin-sandwiches (may not work)