These easy and quick grilled pork tenderloin sandwiches are a great change of pace for a family lunch or dinner. Ready in under 30 minutes, you will be the grill hero.
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I love pork tenderloin sandwiches. I'm from Iowa, and it is in our 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 of that recipe that will leave them all begging for more.
Check out some other sandwiches like Grilled Chicken Sandwiches, Leftover Beef Tenderloin Philly Sandwiches, Grilled Ham Steak, Iowa Breaded Pork Tenderloin Sandwich, and Oven Fried Pork Tenderloin 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 ignore those comments since it is impossible to have a 5-pound 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. A single tenderloin is usually about 1 ½ pounds. Some are 1 pound, but I don't think I have seen a 2 pound tenderloin.
👨🍳How to Make Grilled Pork Tenderloin Sandwiches
Prepare the pork tenderloin filets.
Trim the tenderloin of any trimmable fat and the silverskin. The remove silverskin, you will need to get underneath it and peel it off. It will come off in pieces.
Cut into 1-inch slices, and 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. Try to keep the amount of meat in each piece about equal.
Flatten with a meat mallet in a thick bag to prevent splatter. I suggest a thickness of ¼ to ½ inch. Thicker may take a bit longer to cook, thinner gives more surface area for seasoning and grilling taste.
You could easily prep these ahead and cook a large number quickly for a party.
Preheat and clean the grill.
This recipe needs a medium grill surface temperature of 450°-500°, which is about medium or a bit more on a gas grill. You also can use a charcoal grill but must control the temperature.
If you need to know more about grill surface temperature, please check my tutorial BBQ Temperature.
Season the pork tenderloin filets.
I highly suggest the custom Memphis rub covered in the recipe card, but really any seasoning you want is fine.
I like to make up a larger amount and store airtight and in a dark place for up to 3 months. Do not refrigerate the stored spice mix.
Cook the filets on the grill.
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.
A closed grill lid is preferred but it can be done with an open lid if you know your surface temperature.
🍽️Serving and Storing
Like its breaded cousin, a hamburger bun with some mayonnaise goes well with the spice.
But I love to match the Memphis taste with thicker and sweeter barbecue 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. Here are a few suggestions.
Baked Beans
Crispy Convection Baked French Fries
Potato Salad
Macaroni Salad
Cole Slaw
Microwave Corn on the Cob
Mac and Cheese
You can store uncooked refrigerated for 2 days or frozen for 2-3 months. After cooking, refrigerated for up to 4 days and frozen for 3-4 months.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo 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 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 or a bit more. 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. You will have some seasoning leftover and it can be saved for later stored airtight.
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. A closed grill lid is preferred but it can be done with an open lid if you know your surface temperature.
📖 Recipe
Grilled Pork Tenderloin Sandwiches - Memphis Style
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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 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. You will have some seasoning leftover, and it can be saved for later stored airtight.
- 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°. 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 may take a bit 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, refrigerated for 3-4 days or 3-4 months cooked.
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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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?