These easy and quick grilled pork tenderloin sandwiches are a great change of pace for a family lunch or dinner. It takes only a few minutes to make pork tenderloin cutlets, season them, and grill them. They're a perfect change of pace from burgers or chicken on the grill.
🐖Ingredients
Pork tenderloin—not pork loin
Dry rub—a Memphis dry rub is in the recipe but use the dry rub or seasoning of your choice.
Serving—buns, BBQ sauce, cheese, red onion
Jump To (scroll for more)
- 🐖Ingredients
- 👨🍳How to Make Grilled Pork Tenderloin Sandwiches—Step-by-Step Photo Instructions
- 🔪Preparing the pork tenderloin cutlets
- 🤔Tips and options
- 🧂Season the pork tenderloin filets.
- 😊Other Sandwich Recipes
- 🍽️Serving
- ❄️Storing leftovers
- ❓FAQs
- 🐖Pork Tenderloin is Not Pork Loin
- Grilled Pork Tenderloin Sandwiches
I love pork tenderloin sandwiches. I'm from Iowa, and it is in our blood. However, Iowa Pork Tenderloin sandwiches are not grill-friendly due to the breading. It is time for a change-up by using pork tenderloin cutlets and seasoning for a quick and easy lunch or dinner.
👨🍳How to Make Grilled Pork Tenderloin Sandwiches—Step-by-Step Photo Instructions
1. Trim a pork tenderloin and cut into 6 to 8 slices of 1 to 1¼ inch, except the thin tail should be about twice as long and the thick end a little less.
2. Flattern to slices of pork tenderloin into fillets about ¼ to ½ inch thick. Butterfly the thin tail before thinning.
3. Mix the Memphis Dry Rub or other seasoning.
4. Apply seasoning liberally to both sides of the filets.
5. Grill at 450°, flipping every 4-5 minutes.
6. Cook to an internal temperature of 145°-150°—about 10 minutes.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
🔪Preparing the pork tenderloin cutlets
Slice the trimmed pork tenderloin into 1-inch slices–you should have 6-8, depending on the size. The thin tail end should be cut 2 inches, then cut part way through in the middle and folded over before flattening. Try to keep the amount of meat in each piece about equal.
Flatten the slices of pork tenderloin with a meat mallet in a thick bag to prevent splatter. Be sure the cut edges are up or down so the cutlet is "across the grain."
I suggest a thickness of ¼ to ½ inches. Thicker may take longer to cook, but it gives more surface area for seasoning and grilling taste.
🤔Tips and options
This recipe needs a medium grill surface temperature of 450°-500°, about medium or a bit more on a gas grill. You can also use a charcoal grill but must control the temperature—please check my tutorial about Grill Temperature.
Place over direct heat and cook for about 4-5 minutes per side to an internal temperature of 145°-150°. Always cook to a final temperature, not by time.
A closed grill lid is preferred, but if you know your surface temperature, you can use an open lid since the cultets are thin.
🧂Season the pork tenderloin filets.
I highly suggest the custom Memphis rub covered in the recipe card, but any rub or seasoning will work. Some rubs to try are my BBQ Dry Rub for Ribs, Pork, Beef, and More and Chipotle Seasoning Recipe.
Since it is pork, you can season it like pork chops or pork tenderloin with other herbs and spices.
😊Other Sandwich Recipes
Check out some other sandwiches, such as Grilled Chicken Sandwiches, Leftover Beef Tenderloin Philly Sandwiches, How to Cook Ham Steak, Iowa Breaded Pork Tenderloin Sandwiches, and Oven Fried Pork Tenderloin Sandwiches.
🍽️Serving
Like its breaded cousin, a hamburger bun with some mayonnaise goes well with the spice, as do other burger toppings like pickles or tomato slices.
I love to match the Memphis rub with thicker and sweeter BBQ sauce. You can use the barbecue sauce of your choice, but I use my sweet and tangy Memphis-style BBQ Sauce.
Side dishes should be traditional picnic dishes. Try some Baked Beans, Baked French Fries, Macaroni Salad, Microwave Corn on the Cob, or Mac and Cheese.
❄️Storing leftovers
After cooking, refrigerate for up to 4 days and freeze for 3-4 months. Reheat in a convection oven or air fryer. A microwave could be used, but it will affect the texture, so I do not recommend it.
❓FAQs
The cutlets can be made ahead for cooking later. They can be stored in an airtight container for 2 days in the refrigerator or 3 months in the freezer. To cook, thaw overnight in the fridge. If frozen, season and cook according to the recipe.
Thin slices of pork loin could also be called pork chops. So, yes, you can grill them, and if thin, they would cook about the same as pork tenderloin cutlets.
🐖Pork Tenderloin is Not Pork Loin
First, be sure you have pork tenderloin, not pork loin. For some reason, this is a common confusion. Pork tenderloin and pork loins are different cuts of pork.
A single tenderloin is usually about 1½ pounds. Some are 1 pound, but I don't think I have seen a 2-pound tenderloin. Also, the diameter is about 1½ inches.
Grilled Pork Tenderloin Sandwiches
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Ingredients
- 1 pork tenderloin - trimmed
Memphis Dry Rub- you may have leftover.
- 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 silver skin from the tenderloin. Cut into 6 to 8 slices of 1 to 1¼ inches, except the thin tail should be about twice as long and the thick end a little less.
- Place the pieces one at a time into a thick plastic freezer bag, place on a solid surface with the cut edge facing up/down, and pound into flat cutlets about ¼-½ inch thick. With the thin end, place the cut edge down and hand press down on the piece to flatten, then pound into shape.
- Mix the Memphis Dry Rub: 2 tablespoons paprika, 1 tablespoon brown sugar, 1 tablespoon kosher salt, 1 teaspoon black pepper, ⅓ teaspoon chili powder, ¼-½ 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 cutlets. You will have some seasoning leftover, which you can store airtight for later use.
- Place over direct heat and cook for about 4-5 minutes per side to an internal temp of 145°-150°. Always cook to a final temperature and not by time.
Recipe Notes
Pro Tips:
- This recipe uses a medium grill with a surface temperature of 450°F. It still cooks fast, so watch closely.
- Be sure you are using pork tenderloin and not pork loin. It will be very tough with pork loin.
- When cutting the pieces of pork, try to keep the amount of meat about equal.
- Flatten with a meat mallet in a thick bag to prevent splatter. I suggest a thickness of ¼ to ½ inch. Thicker takes longer to cook, thinner gives more surface area for seasoning and grilling taste.
- Use the seasoning you want.
- Cook to 145° to 150°. Over that will dry and under does not meet FDA safety standards.
- Store uncooked leftovers refrigerated for up to 2 days or frozen for 2-3 months. After cooking, refrigerate for 3-4 days or freeze for 3 months.
Your Own Private Notes
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 Estimate
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Based on my Memphis pork tenderloin, which has been one of my top recipes for years. This is a quick version of that recipe that will leave them all begging for more.
Originally Published March 25, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Dcrash says
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
C. T. Ross says
Any suggestions when using a charcoal grill?
DrDan says
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
Dr Dan says
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.
Chris says
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?