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
Other Quick Grill Meals
Grilled Blackened Chicken Breast Sandwiches
Other Pork Tenderloin Sandwiches
Iowa Breaded Pork Tenderloin Sandwich
Oven Fried Pork Tenderloin Sandwiches
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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Grilled Pork Tenderloin Sandwiches - Memphis Style
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
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:
- This recipe uses a medium grill with a surface temperature of 450. 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.
Have a question or something not clear? Ask in the comments.
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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
Dcrash
August 30, 2018 at 2:23 pmI’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
December 12, 2015 at 10:04 pmAny suggestions when using a charcoal grill?
DrDan
December 12, 2015 at 10:10 pmI 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
March 26, 2011 at 6:53 pmI 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
March 26, 2011 at 5:11 pmWhat 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?