Juicy Grilled Tenderloin Sandwich (Indiana Style) | Arteflame

Introduction

There is something undeniably magical about a sandwich that defies physics. When you hold up an Indiana Pork Tenderloin, the golden, seared meat hanging comically over the edges of a soft bun, you know you are in for a treat. This is not just lunch; it is an event. The smell of sizzling pork hitting the hot steel of the Arteflame, mixing with the creamy aroma of peppery country gravy, brings back nostalgic memories of roadside diners and Midwestern comfort. But doing this outside? It adds a smoky whisper that takes it to a whole new level.

Why This Recipe Works

While tradition usually calls for a deep fryer, I actually prefer this grilled version. The Arteflame flat top gives you that irresistible golden crust without the heavy grease, letting the clean, savory flavor of the pork shine through. Plus, making the gravy right there on the cooktop while the meat sears turns this into a fun, interactive cooking experience. It is rustic, hearty, and brings a touch of refined smoke to a comfort food classic.

Pro-Tips for the Perfect Sear

• Don't hold back on the mallet: You want the meat thin—about 1/4 inch. This tenderizes the fibers and ensures it cooks through before the crust burns.
• Watch the heat zones: The tenderloin is lean and cooks fast. Sear it hard near the center, then move it to the cooler outer ring immediately to rest while you finish your gravy.

Swaps and Variations

If you are avoiding dairy, you can swap the butter for bacon grease or oil and use a plant-based milk (like oat milk) for the gravy, though it will be slightly less rich. No brioche buns? A sturdy potato roll works wonders here, too!

Ingredients

For the Tenderloin Sandwiches

• 2 lbs Pork Tenderloin, trimmed of silver skin
• 4 Large Brioche or Hamburger Buns
• 2 tbsp Unsalted Butter (melted, for buns)
• 1 tbsp Sea Salt
• 1 tbsp Coarse Black Pepper
• 1 tsp Garlic Powder
• 1 tsp Onion Powder

For the Country Gravy

• 4 tbsp Unsalted Butter
• 4 tbsp All-Purpose Flour
• 2 to 2.5 cups Whole Milk
• 1 tsp Freshly Cracked Black Pepper
• 1/2 tsp Salt (adjust to taste)
• Pinch of Cayenne Pepper (optional for heat)

Instructions

Step 1: Prep and Pound the Meat

1. Begin by slicing the pork tenderloin crosswise into 4 equal portions.
2. Place each piece between two sheets of plastic wrap or parchment paper.
3. Using a meat mallet, pound the pork starting from the center and working your way out until the cutlet is approximately 1/4 inch thick. The goal is for the meat to be significantly wider than your buns.
4. Pat the meat dry and season both sides generously with the salt, black pepper, garlic powder, and onion powder mixture. Let it rest while you fire up the grill.

Step 2: Fire Up the Arteflame

1. Light your Arteflame grill using three paper napkins soaked in vegetable oil placed under a pyramid of charcoal or firewood.
2. Allow the grill to burn for about 20 minutes until the center grate is extremely hot and the flat steel cooktop has reached a medium-high searing temperature.
3. Lightly oil the flat top surface where you plan to cook the meat and the gravy.

Step 3: Make the Country Gravy

1. Select a spot on the flat cooktop that is medium heat (not directly next to the open flame, but close enough to sizzle).
2. Place a cast-iron skillet or heat-safe sauce pot on the cooktop, or cook directly on the flat surface if you are comfortable managing liquids. (Using a skillet is recommended for gravy).
3. Melt 4 tablespoons of butter in the skillet. Once bubbling, whisk in the flour. Cook this roux for 2-3 minutes until it smells nutty and looks golden.
4. Slowly whisk in the milk, a little at a time, to prevent lumps. Stir continuously.
5. Add the black pepper, salt, and cayenne. Simmer until the gravy thickens to your desired consistency. Move the skillet to a cooler outer edge of the grill to keep warm.

Step 4: Grill the Tenderloins

1. Place the pounded pork cutlets directly onto the hottest part of the flat steel cooktop.
2. Sear undisturbed for 2-3 minutes until a deep golden-brown crust forms.
3. Flip the tenderloins and cook for another 2-3 minutes on the other side. Pork tenderloin cooks quickly because it is thin; ensure the internal temperature reaches 145°F.
4. Move the meat to the cooler edge of the grill to rest for a moment.

Step 5: Toast Buns and Assemble

1. Brush the cut sides of the buns with melted butter.
2. Place them cut-side down on the grill for 30-60 seconds until toasted and crispy.
3. To assemble, place a grilled tenderloin on the bottom bun.
4. Ladle a generous amount of the hot country gravy over the pork.
5. Top with the bun lid and serve immediately with plenty of napkins.

Tips

The hallmark of a true Indiana tenderloin is the size—it should look almost comically large compared to the bun. Do not be afraid to pound the meat vigorously; this also tenderizes the muscle fibers, ensuring every bite is soft. When grilling on the Arteflame, heat management is key. Because the tenderloin is so thin, it can dry out if overcooked. Utilize the different heat zones of the flat top: sear hard and fast near the center, then immediately move the meat to the outer edges if it needs to stay warm without continuing to cook aggressively.

regarding the gravy, consistency is personal preference. If your gravy becomes too thick while sitting on the grill, simply splash in a little more milk or even a bit of water to loosen it up. Whisking constantly while adding the milk is crucial to avoid a lumpy texture. For an extra depth of flavor, you can cook the roux in the same spot where you grilled some bacon earlier, utilizing the rendered fat instead of butter.

Variations

While the classic gravy version is a crowd-pleaser, the versatile nature of the pork tenderloin allows for delicious experimentation. You can easily adapt this recipe to suit different palates or dietary preferences without losing the spirit of the dish. Here are a few ways to switch things up on your Arteflame:

• The Breakfast Tenderloin: Top the grilled pork with a fried egg and a slice of cheddar cheese, using the gravy as a dipping sauce.
• Hoosier Traditional: Skip the gravy and top with yellow mustard, dill pickle slices, and sliced white onions.
• Mushroom Swiss: Add sautéed mushrooms to your gravy and melt a slice of Swiss cheese over the pork before assembling.
• Spicy Kick: Add crushed red pepper flakes to the gravy and marinade the pork in a splash of hot sauce before grilling.
• The Club: Add crispy bacon strips, lettuce, and tomato for a fresh crunch against the savory pork.

Best pairings

A sandwich this hearty needs sides that can stand up to the rich flavors of pork and gravy without being too heavy. Since you already have the Arteflame fired up, it makes sense to utilize the remaining grill space for your side dishes. The goal is to add texture and acidity to cut through the creaminess of the white gravy. Grilled vegetables are an excellent choice as they pick up that signature smokiness that ties the whole meal together.

• Grilled Corn on the Cob: Charred with lime butter and chili powder.
• Vinegar-based Coleslaw: The acidity helps cleanse the palate between bites.
• Grilled Asparagus: Simple, seasoned with lemon zest and olive oil.
• Potato Salad: A warm German-style potato salad with bacon vinaigrette works beautifully.
• Beverage: An ice-cold Cream Ale or a local Lager pairs perfectly with the savory pork.

Conclusion

Reimagining the Indiana Tenderloin Sandwich on the Arteflame grill brings a modern, smoky sophistication to a beloved regional classic. By swapping the deep fryer for the high-heat sear of the flat top, you achieve a lighter yet equally satisfying texture that lets the quality of the pork shine through. The addition of homemade country gravy, prepared simultaneously on the grill, turns a simple sandwich into a memorable feast that warms the soul.

This recipe perfectly demonstrates the versatility of the Arteflame. You are not just grilling meat; you are cooking an entire meal—sauce, toast, and protein—all on one surface, surrounded by friends and family. Whether you are a Hoosier native missing home or a BBQ enthusiast looking for something new, this grilled tenderloin with gravy is guaranteed to become a regular in your outdoor cooking rotation.