Indiana

Pork Tenderloin BBQ

Indiana is famous for its oversized breaded pork tenderloin sandwiches, but this grilled BBQ version puts a smoky spin on the Hoosier classic. Pounded thin and grilled hot and fast, the tenderloin is basted with a tangy BBQ glaze that celebrates Indiana's pork heritage.

45 min Serves 4 High heat grill Hoosier

Equipment Needed

  • Gas or charcoal grill
  • Meat mallet or rolling pin
  • Plastic wrap
  • Meat thermometer
  • Basting brush
  • Large cutting board

Instructions

  1. 1

    Prepare the Tenderloin

    Trim the silver skin from the pork tenderloins. Cut each tenderloin crosswise into 4 medallions. This gives you 8 pieces total - 2 per serving for true Indiana-sized portions.

  2. 2

    Pound the Pork

    Place medallions between sheets of plastic wrap. Using a meat mallet, pound each piece to about 1/4-inch thickness. Pound from the center outward. The cutlets should be larger than your bun - this is the Indiana way.

  3. 3

    Make the Rub

    Combine brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Mix well until evenly blended.

  4. 4

    Make the BBQ Glaze

    Whisk together ketchup, vinegar, brown sugar, Worcestershire, mustard, and garlic powder in a saucepan. Simmer for 10 minutes until slightly thickened. Set aside half for serving.

  5. 5

    Season the Pork

    Brush pounded cutlets with olive oil and season both sides with the dry rub. Let rest at room temperature while the grill heats.

  6. 6

    Preheat the Grill

    Heat grill to high (450-500°F). Clean and oil the grates. High heat is essential for getting grill marks on the thin cutlets without overcooking.

  7. 7

    Grill the Tenderloins

    Grill cutlets for 2-3 minutes per side until grill marks form and internal temperature reaches 145°F. During the last minute, brush generously with BBQ glaze and flip to caramelize.

  8. 8

    Toast the Buns

    Place buns cut-side down on the grill for 30-60 seconds until lightly toasted. Watch carefully as they can burn quickly.

  9. 9

    Assemble and Serve

    Stack 2 cutlets on each bun - let them hang over the edges like a traditional Indiana tenderloin. Top with pickles, onion, and mustard. Serve with extra BBQ sauce on the side.

Tips & Variations

  • Pound Evenly: Work from the center outward when pounding to achieve even thickness. This ensures the meat cooks uniformly.
  • Size Matters: In Indiana, the tenderloin should be significantly larger than the bun - that's the whole point. Don't be shy about pounding it thin and wide.
  • Don't Overcook: Pork tenderloin is very lean and can dry out quickly. 145°F is the safe internal temperature - don't go beyond it.
  • Breaded Version: For classic Indiana style, bread the pounded cutlets in flour, egg, and cracker crumbs, then grill or pan-fry instead.
  • Quick Brine: For extra juiciness, brine the medallions in salt water for 30 minutes before pounding.
  • Hoosier Tradition: Indiana claims more tenderloin restaurants per capita than any other state. This grilled version brings that tradition outdoors.