Grilled Breaded Pork Tenderloin – Indiana Classic Twist

Introduction

Experience a delicious twist on the Indiana classic with this Grilled Breaded Pork Tenderloin. By using panko breadcrumbs and the Arteflame grill, this dish achieves the perfect crispy, golden brown crust while locking in the juices for incredible flavor. Instead of deep frying, this method keeps things lighter while delivering a steakhouse-quality sear. Fire up your Arteflame and get ready to impress with this must-try recipe!

Ingredients

• 1 pork tenderloin, trimmed and sliced into ½-inch medallions
• 1 cup panko breadcrumbs
• 2 eggs
• ½ cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• 4 tablespoons butter (for grilling)
• 4 sandwich buns
• Optional toppings: lettuce, tomato, pickles, mustard, mayonnaise

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood on top of the soaked napkins and light the paper.
3. Allow the fire to build up for about 20 minutes until the grill is hot and ready for cooking.

Step 2: Prepare the Breading Station

1. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with salt, pepper, smoked paprika, and garlic powder.
2. Dip each pork tenderloin medallion into the flour, ensuring an even coat.
3. Next, dip the flour-coated pork into the beaten eggs, allowing any excess to drip off.
4. Finally, coat the pork thoroughly with the panko mixture, pressing gently to adhere.

Step 3: Sear the Pork on the Center Grill Grate

1. Add butter to the center grill grate and let it melt.
2. Place the breaded pork medallions onto the hot center grate and sear for about 1 minute per side until golden brown and crisp.
3. Move the pork from the grill grate to the flat cooktop.

Step 4: Finish Cooking on the Flat Cooktop

1. Let the pork continue to cook on the flat cooktop for another 4-5 minutes per side, ensuring even cooking.
2. Check the internal temperature and remove from the grill when it reaches about 135°F (it will continue cooking to 145°F while resting).

Step 5: Toast the Buns

1. Place the sandwich buns on the flat cooktop and toast for about 1-2 minutes until golden brown.

Step 6: Assemble and Serve

1. Place a crispy pork tenderloin medallion onto a toasted bun.
2. Top with your choice of lettuce, tomato, pickles, mustard, or mayonnaise.
3. Serve immediately and enjoy!

Tips

• For an extra crispy coating, double-dip the pork in the eggs and bread crumbs before grilling.
• Always let your breaded pork rest for a few minutes after grilling to allow the juices to reabsorb.
• Use a meat thermometer to avoid overcooking—pull the meat off the grill at 135°F as it will rise to 145°F while resting.

Variations

1. Spicy Kick: Add 1 teaspoon of cayenne pepper to the breading mix for extra heat.
2. Herb-Infused: Mix in finely chopped parsley and thyme with the panko for a more aromatic flavor.
3. Cheesy Delight: Add freshly grated Parmesan cheese to the breading for a cheesy crust.
4. Garlic Butter Infused: Brush the tenderloin with garlic butter before breading for a rich, robust flavor.
5. BBQ Glazed: Instead of breading, coat the pork in your favorite BBQ sauce before grilling.

Conclusion

This Grilled Breaded Pork Tenderloin offers a crispy, juicy, and flavorful experience that pays homage to the Indiana classic while keeping it light and healthy. Grilling the tenderloin on the Arteflame enhances its flavor and texture, making this an easy recipe that elevates your backyard grilling game.

Best Pairings

• Grilled corn on the cob with butter
• Sweet potato fries grilled on the Arteflame
• Coleslaw with a tangy vinaigrette
• Grilled pickles for an extra crunch
• A cold glass of craft beer or homemade lemonade