Indiana Pork Tenderloin Sandwiches topped with a creamy corn relish. The pork is wonderfully crispy, but the corn relish is the real show stealer.

I don’t do a whole lot of cooking from Cooking Light magazine, but every now and then they have a recipe that absolutely makes my mouth water. Like this one.

Crispy pork cutlets topped with a creamy corn relish, all on a fresh, soft bun. This is one heck of a sandwich!

Where Did The Pork Tenderloin Sandwich Originate"

The pork tenderloin sandwich if thought to have originated at Nick’s Kitchen in Huntington, Indiana near Fort Wayne in the early 1900s. It is typically made from fried pieces of pork loin that have been pounded thin, similar to wiener schnitzel. It is usually served with lettuce, pickles, ketchup mayonnaise, and mustard, but Indiana also has really delicious corn so I think a corn relish is a great non-traditional way to serve it.
Start with Pork Tenderloin

To make this delicious Indiana Pork Tenderloin Sandwich, you start with a pork tenderloin, slice it into pieces (maybe 1-inch thick or so) and then pound them to flatten them down to 1/4-inch thickness.

Note: Traditionally this sandwich is made with pork loin and you can use it if you prefer.

Super Crispy Coating

They are then coated with Wondra, dipped in egg, and then coated with Panko crumbs.

Wondra is an “instant flour” that is sometimes used to thicken gravies because you really donR...