Grilled Pork Tenderloin Sandwich Recipe: Charred Bread With Succulent Slices

This sandwich starts with perfectly grilled pork tenderloin, sliced thin and piled high for maximum flavor in every bite. The charred bread adds smoky depth that complements the tender meat beautifully.

I developed this recipe after years of perfecting my grilling technique, focusing on achieving juicy pork that doesn’t dry out. The result is a sandwich that’s both satisfying and impressive, with simple ingredients that let the quality of the meat shine through.

Ingredients for Grilled Pork Tenderloin Sandwich

Quality pork tenderloin and a few pantry staples create this impressive sandwich with charred, smoky depth.

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The pork tenderloin is the star here. Opt for 1.5 lb pieces at Whole Foods or Costco—look for even coloring and minimal fat. Trimming excess fat yourself ensures better seasoning penetration. Brioche buns add richness, but potato buns work if you prefer a firmer bite. The meat’s tenderness comes from not overcooking—145°F internal temperature is ideal.

No brioche? Sourdough or ciabatta makes a great substitute. Short on time? Skip the pickles and use pickle relish instead. The mustard can be swapped for whole-grain if preferred. For extra smokiness, add a pinch of chipotle powder to the pork rub. The lettuce and tomato are flexible—use whatever’s freshest at your market.

Store raw pork in the fridge for up to 2 days or freeze for 3 months. Once grilled, the meat keeps for 4 days in the fridge. Assemble sandwiches just before serving to prevent sogginess. Leftovers? Slice the pork thin and use in wraps or salads.

Step-by-Step Instructions for Grilled Pork Tenderloin Sandwich

Master the technique for juicy pork and perfectly charred buns with this method.

Step 1: Season and Prepare the Pork Tenderloin

Pat the 1.5 lb Pork Tenderloin dry with paper towels to ensure a good sear. In a small bowl, combine the 1.5 tsp Kosher Salt, 1 tsp Black Pepper, 1 tsp Garlic Powder, and 1 tsp Smoked Paprika. Rub this mixture evenly over all surfaces of the pork, pressing gently to adhere.

Let the seasoned pork sit at room temperature for 20-30 minutes while you prepare the grill. This resting period allows the salt to penetrate the meat, ensuring it stays moist and flavorful during cooking.

Step 2: Grill the Pork to Perfection

Preheat your grill to medium-high heat (about 400°F). Brush the 1.5 lb Pork Tenderloin lightly with 1 tbsp Olive Oil to prevent sticking. Place the pork on the grill and sear for 4-5 minutes per side, turning only once to develop a deep crust.

Reduce heat to medium and continue grilling, covered, for an additional 10-15 minutes, or until the internal temperature reaches 145°F. The pork should feel firm but still slightly springy to the touch. Transfer to a cutting board and let rest for 10 minutes before slicing thinly against the grain.

Step 3: Prepare the Sandwich Spread

In a small bowl, whisk together the 0.5 cup Mayonnaise and 2 tbsp Dijon Mustard until smooth. This creamy, tangy spread will complement the richness of the pork and add moisture to each bite.

Slice the 1 whole Heirloom Tomatoes into 4 thick slices and thinly slice the 0.5 whole Red Onion. Separate the 8 pieces Green Leaf Lettuce into individual leaves. Have the 8 slices Dill Pickles ready for assembly.

Step 4: Toast the Brioche Buns and Assemble

Brush the cut sides of the 4 whole Brioche Buns with the remaining 1 tbsp Olive Oil. Place them cut-side down on the grill over medium heat for 1-2 minutes until golden brown and slightly charred. Watch closely to avoid burning.

Spread the mayonnaise mixture on both sides of each toasted bun. Layer the bottom bun with 2 pieces Green Leaf Lettuce, followed by 2 slices Heirloom Tomatoes, thinly sliced red onion, sliced pork, and 2 slices Dill Pickles. Top with the remaining bun and serve immediately while warm.

Dietary Considerations for This grilled pork tenderloin sandwich

Gluten-Free Option

Swap the brioche buns for gluten-free hamburger buns from Canyon Bakehouse or Schar. Toast them on the grill just like regular buns for 1-2 minutes. I’ve found these brands hold up well to the juices and don’t fall apart. 💪

Dairy-Free Adaptation

Replace the mayonnaise with vegan mayo like Hellmann’s Vegan or Primal Kitchen Avocado Oil Mayo. Both have the same creamy texture and tangy flavor. The rest of the recipe remains unchanged—no other substitutions needed.

Lower-Carb Version

For a lighter option, serve the sliced pork over a bed of butter lettuce leaves instead of buns. Use 2-3 large leaves per serving as a wrap. The smoky pork flavors still shine without the bread.

Low-Sodium Adjustments

Reduce the Kosher Salt to ½ tsp and skip the Dijon Mustard (or use a low-sodium version). Boost flavor with extra garlic powder and smoked paprika. I often add a squeeze of lemon juice to brighten the pork. ✨

Paleo-Friendly

Use lettuce wraps or paleo-friendly almond flour buns. Replace mayonnaise with avocado slices or a homemade olive oil aioli. The pork itself fits perfectly into a paleo diet with no modifications needed.

Nut Allergy Note

Check your mayonnaise label—some brands use almond or cashew milk. Hellmann’s and Duke’s are safe choices. Also, ensure your Dijon mustard is nut-free, as some gourmet versions contain almond oil.