Indiana Tenderloin and Gravy Grilled Sandwiches

Introduction

This Indiana classic, the breaded pork tenderloin sandwich, gets a grill-master’s upgrade with a crispy sear, juicy interior, and rich brown gravy—all cooked to perfection on the Arteflame grill. The high heat of the center grill grate locks in flavor, while the flat cooktop crisps the breading to golden perfection. Serve with creamy mashed potatoes or coleslaw for a meal that satisfies every bite.

Ingredients

• 4 boneless pork tenderloin slices (about ½-inch thick)
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 large eggs
• 4 sandwich buns
• 4 tablespoons butter
• 2 cups brown gravy
• Fresh parsley for garnish

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the oiled napkins in the center of the grill.
3. Stack firewood over the napkins and light the paper.
4. Allow the fire to burn for about 20 minutes until the grill is ready.

Step 2: Prepare the pork tenderloin

1. Pound each tenderloin slice to about ¼-inch thickness.
2. In a bowl, soak the tenderloin slices in buttermilk for at least 15 minutes.

Step 3: Bread the tenderloin

1. In a shallow dish, mix flour, garlic powder, onion powder, smoked paprika, salt, and pepper.
2. In another shallow dish, beat the eggs.
3. In a third dish, place the panko breadcrumbs.
4. Dredge each tenderloin slice in the flour mixture, dip it in the egg, and coat it with panko breadcrumbs.

Step 4: Grill the breaded tenderloin

1. Melt butter on the Arteflame flat cooktop.
2. Place the breaded pork pieces on the flat cooktop near the center for a perfect crisp.
3. Cook for 4-5 minutes on each side until golden brown and crispy.

Step 5: Heat the gravy

1. Place a heat-safe griddle insert or a small section of the flat cooktop to hold the brown gravy.
2. Stir occasionally until warm.

Step 6: Toast the buns

1. Butter the sandwich buns and place them on the flat cooktop edge.
2. Grill until golden and slightly crispy.

Step 7: Assemble the sandwiches

1. Place a crispy tenderloin slice on each bun.
2. Spoon warm brown gravy over the pork.
3. Garnish with parsley and serve immediately.

Tips

• Use the hottest part of the flat cooktop for an even, golden crisp on the breading.
• Remove pork from the grill when it reaches 140°F. It will continue cooking to 145°F off the grill.
• Let breaded tenderloin rest for 2 minutes before serving to ensure the juices are locked in.

Variations

• Spicy Kick: Add cayenne pepper to the flour mixture and use spicy brown mustard on the bun.
• Garlic Parmesan: Mix grated parmesan into the panko breadcrumbs and top with garlic aioli.
• BBQ Glaze: Brush the tenderloin with BBQ sauce in the last minute of grilling.
• Buffalo Style: Toss the grilled tenderloin in buffalo sauce and serve with blue cheese dressing.
• Southern Country: Top with coleslaw and a drizzle of honey for a sweet-savory balance.

Best pairings

• Creamy mashed potatoes with butter
• Classic coleslaw with a tangy dressing
• Crispy sweet potato fries
• Grilled corn on the cob
• A refreshing iced tea or craft beer

Conclusion

Cooking breaded pork tenderloin sandwiches on the Arteflame brings out the best in this Indiana classic. The high heat creates an unbeatable crispy crust while locking in juicy tenderness. Whether you keep it traditional or spice it up with variations, this recipe is a must-try for any grilling enthusiast.