Introduction

The Illinois Grilled Pork Tenderloin Sandwich is a mouthwatering take on the Midwest classic but with a grilled twist. Instead of deep-frying, we pound the pork tenderloin thin, bread it, then sear it on the Arteflame grill’s center grate at 1,000F to lock in the juices. After searing, we finish cooking on the flat griddle cooktop, where it sizzles to perfection. Served with fresh lettuce, tomato, and mayo on a soft bun, this version delivers all the crispy, juicy goodness you love—without the fryer. Let’s fire up the grill and get started!

Ingredients

• 2 boneless pork tenderloin pieces (4-5 oz each)
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons butter
• 2 hamburger buns
• Lettuce
• Tomato slices
• Mayonnaise

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the napkins and light them.
3. Let the grill heat up for about 20 minutes until the center grate reaches 1,000F.

Step 2: Prepare the Pork Tenderloin

1. Place each pork tenderloin piece between two sheets of parchment paper.
2. Pound them to about 1/4-inch thickness.
3. Season with salt and pepper.

Step 3: Bread the Pork

1. Dredge each piece in flour, shaking off excess.
2. Dip into beaten eggs, coating thoroughly.
3. Press into panko breadcrumbs mixed with garlic powder, onion powder, and smoked paprika.

Step 4: Grill the Pork

1. Melt butter on the flat top griddle near the center.
2. Place breaded pork on the 1,000F center grill grate for 30 seconds per side to sear.
3. Move to the buttered griddle and cook for 3-4 minutes per side until golden brown and the internal temp reaches 135F.

Step 5: Assemble the Sandwich

1. Toast the hamburger buns on the flat griddle cooktop.
2. Spread mayonnaise on buns.
3. Add lettuce and tomato slices.
4. Place the grilled pork tenderloin on the bun and serve.

Tips

• Remove pork from the grill at 135F—carryover cooking will bring it to 145F.
• Use panko breadcrumbs for extra crispiness.
• Rest the meat for a few minutes before assembling the sandwich to retain juices.

Variations

1. Spicy Kick: Add cayenne pepper to the breading mixture for extra heat.
2. Italian Style: Sprinkle grated Parmesan into the panko and top with marinara sauce.
3. BBQ Lover’s: Brush with BBQ sauce while searing and serve with coleslaw.
4. Buffalo Ranch: Toss cooked pork in buffalo sauce and drizzle with ranch dressing.
5. Tex-Mex: Add cumin and chili powder to the breading and top with guacamole.

Conclusion

This Illinois Grilled Pork Tenderloin Sandwich delivers a crispy, juicy bite without deep-frying, thanks to the high-heat searing of the Arteflame grill. By locking in the juices first and finishing on the flat griddle cooktop, you get perfectly browned, flavorful pork every time. Try out different variations and enjoy this Midwest classic straight from your grill!

Best Pairings

• Sweet potato fries
• Grilled corn on the cob
• Homemade coleslaw
• Pickle chips
• Ice-cold craft beer