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.

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

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.

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

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, and1/2 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.

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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

Servings/Adjustment: 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.

Nutrition Facts

Grilled Pork Tenderloin Sandwiches - Memphis Style

Amount Per Serving

Calories 167 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 1g 5%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 63mg 21%

Sodium 896mg 37%

Potassium 372mg 11%

Total Carbohydrates 2g 1%

Dietary Fiber 0.2g 1%

Sugars 2g

Protein 20g 40%

Vitamin A 84%

Vitamin C 2%

Calcium 1%

Iron 7%

* Percent Daily Values are based on a 2000 calorie diet.

 

Have a question or something not clear? Ask in the comments.

 

Nutrition is 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.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.

Originally Published March 25, 2011