Grilled Pork Tenderloin Sandwiches - Memphis Style

Break the burger habit with this five-star Grilled Pork Tenderloin Filet Sandwiches with great Memphis seasoning. Easy to follow step-by-step photos.

Table of Contents

• Introduction
• 🐖Pork Tenderloin is Not Pork Loin
• ♨️The Grill
• 📖Pork Tenderloin Sandwiches
• 🖼️Step-by-Step Instructions
• 📖 Recipe

Introduction

I love pork tenderloin sandwiches. I'm from Iowa, and it is in the blood. But Iowa Pork Tenderloin sandwiches are not grill friendly due to the breading. Time for a change-up.

Based on my Memphis pork tenderloin which has been one of my top recipes for years. This is a quick version for a wonderful easy grill recipe that will leave them all begging for more.

Take a pork tenderloin, trim, cut into 1-inch slices, pound into ¼ inch thick pieces, spice and cook over high heat for 8-10 minutes and serve.

My Rating

An absolute 5.

🐖Pork Tenderloin is Not Pork Loin

First, be sure you have pork tenderloin, not pork loin. For some reason, this is a common confusion.

I have many commenters complain that a pork tenderloin recipe didn't work well on their 5-pound "pork tenderloin." I now ignore those comments since it is impossible to have a 5-pound pork tenderloin and I'm polite by nature.

Pork tenderloin is a different cut of pork. Frequently sold in two packs in the US but not always. Single pork tenderloin is usually about 1 ½ pound. Some are 1 pound, but I don't think I have seen a 2 pound tenderloin.

I cut mine into 1-inch slices and got seven servings, but you should have 6-8 depending on the size. The thin tail end should be cut 2 inches then cut in the middle and folded over before flattening.

You could easily prep these ahead and cook a large number quickly for a party.

♨️The Grill

This is a recipe that calls for a medium grill surface temperature of 450-500 degrees. If you need to know more about grill surface temperature, please check my tutorial.

A Beginners Guide to Grill Temperature on a Gas Grill

📖Pork Tenderloin Sandwiches

Iowa Breaded Pork Tenderloin Sandwich

Oven Fried Pork Tenderloin Sandwiches

🖼️Step-by-Step Instructions

Preheat grill to 450° which is medium to medium-high on most grills. Clean and oil grill.

Trim any fat and the silver skin from the tenderloin. Cut into 6 to 8 slices of 1 to 1 ¼ inch except the thin tail should be about twice as long and the thick end a little less.

Place pieces one at a time into a thick plastic freezer bag, place on a solid surface with the cut edge facing up/down. Pound into flat fillets about ¼ inch thick. With the thin end, place the cut edge down and hand press down on the piece to flatten and then pound into shape.

Mix the Memphis Dry Rub: 2 tablespoon paprika, 1 tablespoon brown sugar, 1 tablespoon kosher salt, 1 teaspoon black pepper, ½ teaspoon chili powder, ¼-1/2 teaspoon cayenne pepper, ½ teaspoon dry mustard, ½ teaspoon garlic powder, and½ teaspoon onion powder.

Apply the spice mix (or seasoning of your choice) liberally to both sides of the filets.

Place over direct heat and cook for about 4-5 minutes per side to an internal temp of about 150°. Always cook to a final temperature and not by time.

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📖 Recipe

Grilled Pork Tenderloin Sandwiches - Memphis Style

From Dan Mikesell AKA DrDan

Break the burger habit with this five star Grilled Memphis Pork Tenderloin Filet Sandwiches. Melt in your mouth pork tenderloin with a tasty spicy rub that cooks in 10 minutes.

Tap to leave a Rating

5 from 8 votes

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Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings #/Adjust if desired 7

Cook ModePrevent your screen from going dark

Ingredients

US CustomaryConvert to Metric

• ▢ 1 pork tenderloin - trimmed

Memphis Dry Rub

• ▢ 2 tablespoons paprika
• ▢ 1 tablespoon brown sugar
• ▢ 1 tablespoon kosher salt
• ▢ 1 teaspoon black pepper
• ▢ ½ teaspoon chili powder
• ▢ ¼-1/2 teaspoon cayenne pepper
• ▢ ½ teaspoon dry mustard
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder

Instructions

• Preheat grill to 450° which is medium to medium-high on most grills. Clean and oil grill.
• Trim any fat and the silver skin from the tenderloin. Cut into 6 to 8 slices of 1 to 1 ¼ inch except the thin tail should be about twice as long and the thick end a little less.
• Place pieces one at a time into a thick plastic freezer bag, place on a solid surface with the cut edge facing up/down. Pound into flat fillets about ¼ inch thick. With the thin end, place the cut edge down and hand press down on the piece to flatten and then pound into shape.
• Mix the Memphis Dry Rub: 2 tablespoon paprika, 1 tablespoon brown sugar, 1 tablespoon kosher salt, 1 teaspoon black pepper, ½ teaspoon chili powder, ¼-1/2 teaspoon cayenne pepper, ½ teaspoon dry mustard, ½ teaspoon garlic powder, and ½ teaspoon onion powder.
• Apply the spice mix (or seasoning of your choice) liberally to both sides of the filets.
• Place over direct heat and cook for about 4-5 minutes per side to an internal temp of about 150°. Always cook to a final temperature and not by time.

Recipe Notes

Pro Tips:

1. This recipe uses a medium grill with a surface temperature of 450°. It still cooks fast so watch closely.
2. Be sure you are using pork tenderloin and not pork loin. It will be very tough with pork loin.

Have More Questions? See the Table of Contents

TO ADJUST THE RECIPE SIZE:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 167 kcalCarbohydrates : 2 gProtein : 20 gFat : 3 gSaturated Fat : 1 gPolyunsaturated Fat : 0.4 gMonounsaturated Fat : 2 gCholesterol : 63 mgSodium : 896 mgPotassium : 372 mgFiber : 0.2 gSugar : 2 gVitamin A : 4200 IUVitamin C : 1.7 mgCalcium : 10 mgIron : 1.3 mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Main Course

Cuisine :American

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Originally Published March 25, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.