Pound the Tenderloin until it's thin and flat. This will serve as the "taco" shell.

Crush Popcorn and Mix with Panko: Crush the plain popcorn into small pieces. You can use a food processor or place the popcorn in a resealable bag and crush it with a rolling pin.

Mix the crushed popcorn with panko breadcrumbs in a shallow dish.

Dredge the pork in the popcorn-panko mixture, ensuring it's well coated.

Heat a skillet or frying pan over medium-high heat and add a small amount of oil.

Carefully place the coated pork tenderloin in the hot skillet and cook until the crust is golden brown and the pork is cooked through, about 4-5 minutes per side. Remove and let it rest briefly.

In a bowl, combine corn, mayo, edamame and one step pickle brine.

Lay the popcorn-crusted pork tenderloin flat on a serving plate.

Spoon the creamy corn and edamame mixture onto the center of the pork, spreading it evenly.