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I remember grilling with my dad as a kid – him meticulously tending the flames, me trying to sneak hot dogs before dinner was ready. Those are the memories that stick, aren't they? Now that I'm doing the cooking, I love recreating those flavors for him, just elevated a bit. This griddle-grilled pork tenderloin is my go-to when I want to impress, without spending all day in the kitchen. It's simple enough for a weeknight, but feels special enough for Father's Day... or any day you want to show your dad some love. It’s like a warm hug on a plate and he loves it so much. Trust me, he will savor every bite of it!
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The beauty of this recipe lies in its simplicity. A well-seasoned pork tenderloin, seared to perfection on a hot griddle, yields an incredibly juicy and flavorful result. We're talking about a beautiful crust, tender inside, and a taste that rivals any fancy steakhouse. Plus, clean-up is a breeze, which is always a win in my book! You can serve it with roasted vegetables, a fresh salad, or creamy mashed potatoes for a complete and satisfying meal. If your dad enjoys a good glass of wine, pair it with a Pinot Noir or a Cabernet Sauvignon to enhance the flavors even more. What does this mean for you? A happy dad and a delicious meal!
This recipe is so versatile! Feel free to experiment with different seasonings. A touch of smoked paprika, a dash of cayenne pepper, or even a sprinkle of brown sugar can add unique layers of flavor. One of my friends shared that they marinate their pork tenderloin overnight in a mixture of soy sauce, honey, and ginger for an Asian-inspired twist. Don't be afraid to get creative and tailor the recipe to your dad's preferences. After all, it's all about making him feel loved and appreciated. You can also add lemon juice for that extra tangy flavour. I'm sure he'll adore it! Let me know how it turns out and I'd love to hear about your creative twists, too!
Required Equipments
- Griddle
- Meat Thermometer
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Paper Towels
Griddle Grilled Pork Tenderloin for Dad: Frequently Asked Questions
Griddle Grilled Pork Tenderloin for Dad
Treat your dad to a restaurant-quality meal with this griddle-grilled pork tenderloin recipe. Juicy, flavorful, and surprisingly easy to make, it's a Father's Day dinner he won't forget. You can use some herbs and spices like thyme, rosemary, garlic powder, and onion powder.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Pork: Remove the pork tenderloin from its packaging and pat it dry with paper towels. This helps create a nice sear on the griddle.
- Trim the Silver Skin: Use a sharp knife to carefully trim away any silverskin (a thin, silvery membrane) from the surface of the tenderloin. Silverskin can be tough and chewy, so removing it will improve the texture of the cooked pork.
- Season Generously: In a small bowl, combine the olive oil, minced garlic, thyme, rosemary, salt, black pepper, garlic powder, and onion powder. Rub the mixture evenly over the entire surface of the pork tenderloin. Make sure to get every nook and cranny for maximum flavor! You can also add a pinch of red pepper flakes if your dad likes a little heat. Let it sit for at least 15 minutes. It helps the meat absorb all those delightful flavors.
- Preheat the Griddle: Preheat your griddle to medium-high heat. A hot griddle is essential for achieving a beautiful sear and locking in the juices. If you don't have a griddle, you can use a large skillet instead.
- Sear the Pork: Place the seasoned pork tenderloin on the preheated griddle. Sear for about 4-5 minutes on each side, until a golden-brown crust forms. Don't overcrowd the griddle – if necessary, cook the tenderloin in batches to ensure even searing. It should look and smell amazing!
- Reduce Heat and Cook Through: Reduce the griddle heat to medium-low. Cover the griddle with a lid (or use a baking sheet) and continue cooking for another 8-10 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Use a meat thermometer to check the temperature – this is the best way to ensure the pork is cooked to perfection. I've overcooked mine before. No good. The dough should look smooth and elastic.
- Rest the Pork: Remove the pork tenderloin from the griddle and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes before slicing. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. This step is crucial, trust me!
- Slice and Serve: Use a sharp knife to slice the pork tenderloin into medallions about 1/2-inch thick. Arrange the slices on a platter and garnish with fresh herbs, if desired. Serve immediately and watch your dad's face light up! Garnish with parsley for an extra pop of color.
📝 Notes
- For best results, let the pork tenderloin marinate for at least 30 minutes, or up to overnight, in the refrigerator.
- Serve with roasted vegetables, mashed potatoes, or a fresh salad.
🍎 Nutrition
Calories: 350 kcal
Protein: 45 g
Fat: 17 g
Carbohydrates: 3 g
Fiber: 0 g
Calcium: 30 mg
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