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You are here: Home » Pork Tenderloin Recipes » Grilled Pork Tenderloin Sandwiches – Memphis Style

Grilled Pork Tenderloin Sandwiches – Memphis Style

August 12, 2018 - By Dan Mikesell AKA DrDan - Updated June 21, 2019 - 5 Comments

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

close up of a Pork Tenderloin Sandwich

Editor’s note: Originally published March 25, 2011. Updated with new text, re-edited photos and of course a dog picture or two. Please enjoy a personal favorite of mine.

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 1/4 inch thick pieces, spice and cook over high heat for 8-10 minutes and serve.

My Rating
My rating system. Great 5 out of 5
An absolute 5.

Pro Tips: Recipe notes for Grilled Memphis Pork Tenderloin Filet Sandwiches

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.

image of a pig with the loacation of pork tenderloin

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 1/2 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

Other Quick Grill Meals

Grilled Blackened Chicken Breast Sandwiches

Glazed Grilled Ham Steak

Other Pork Tenderloin Sandwiches

Iowa Breaded Pork Tenderloin Sandwich

Oven Fried Pork Tenderloin Sandwiches

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image of a brush cleaning the grill

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

trim pork tenderloin of any fat and silverskin

Trim any fat and the silver skin from the tenderloin. Cut into 6 to 8 slices of 1 to 1 1/4 inch except the thin tail should be about twice as long and the thick end a little less.

using a meat mallet to flatten the slices of tenderloin into filets

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 1/4 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.

ingredients for Memphis Dry Rub

Mix the Memphis Dry Rub: 2 tablespoon paprika, 1 tablespoon brown sugar, 1 tablespoon kosher salt, 1 teaspoon black pepper, 1/2 teaspoon chili powder, 1/4-1/2 teaspoon cayenne pepper, 1/2 teaspoon dry mustard, 1/2 teaspoon garlic powder, and1/2 teaspoon onion powder.

picture of a white plate full of filets and sprinkling the tenderloin with dry rub

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

picture of filets on the grill surface

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.

picture of a pork tenderloin with grill marks on a white plate

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5 from 6 votes

Grilled Pork Tenderloin Sandwiches - Memphis Style

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.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Author: Dan Mikesell AKA DrDan
Course : Main Course
Cuisine : American
Servings/Adjust Amount: 7
7

Ingredients

  • 1 pork tenderloin - trimmed

Memphis Dry Rub

  • 2 tablespoons paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/4-1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
US Customary - Metric

Instructions

  • Preheat grill to 450 degree 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 1/4 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 1/4 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, 1/2 teaspoon chili powder, 1/4-1/2 teaspoon cayenne pepper, 1/2 teaspoon dry mustard, 1/2 teaspoon garlic powder, and 1/2 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.
 

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Make it Perfect First Time and Every TimeDon't miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.
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Calories: 167kcal | Carbohydrates: 2g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 63mg | Sodium: 896mg | Potassium: 372mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 4200IU | Vitamin C: 1.7mg | Calcium: 10mg | Iron: 1.3mg
 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published March 25, 2011

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Filed Under: 30 Minute Recipes, Grill Recipes, Pork Recipes, Pork Tenderloin Recipes

Previous Post: « How to Grill Boneless Country Style Pork Ribs
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Comments

  1. Dcrash

    August 30, 2018 at 2:23 pm

    I’ve had the best results by cooking it 3 minutes per side high direct heat then 5 per side indirect heat. Stays nice and moist with a flavorful bark

    Reply
  2. C. T. Ross

    December 12, 2015 at 10:04 pm

    Any suggestions when using a charcoal grill?

    Reply
    • DrDan

      December 12, 2015 at 10:10 pm

      I think you can just cook over medium high heat. Watch the meat temp with a meat thermometer. It is pork tenderloin so you can cook it quickly just watch the internal temp I would go for about 150 for these. Please realize my last charcoal experience was 30 years ago…
      DrDan

  3. Dr Dan

    March 26, 2011 at 6:53 pm

    I did 4 minutes per side. I though it would take longer but I did a second flip at 8 minutes and check the temp. I think they could be hockey pucks if you’re not careful. Rotating every 2 minutes would help with hot spots on the grill but mine are at the back of the grill and I avoided them.

    Reply
  4. Chris

    March 26, 2011 at 5:11 pm

    What kind of temps are you cooking that at? From the appearance your timing seems to be 2 min, turn 90 degrees, 2 min, flip, 2 min, turn 90 degrees, 2 min remove from grill. (8 total)

    To go that long I’m guessing a medium temp like 300f?

    Reply

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Comments and questions are welcomed. Keep it polite please. See Comment Guidelines for more information on commenting or if your comment did not appear. Have a great day.

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