Garlic Parmesan Pork Tenderloin

Around the Campfire

Garlic Parmesan pork tenderloin is a simple campsite dinner that feels polished without a lot of work. Pork medallions cook quickly and pair well with potatoes, beans, vegetables, or salad.

Why This Recipe Works

Cutting pork tenderloin into medallions makes it griddle-friendly. Garlic butter finishes the pork after cooking, and Parmesan goes on last so it stays flavorful.

Quick Facts

• Serves: 4
• Heat zone: Medium
• Best for: Pork dinners, quick protein plates, family camp meals
• Teaches: Medallion cooking and resting

Shopping List

• Pork tenderloin medallions
• Garlic
• Parmesan
• Butter

Home Prep

Slice tenderloin into medallions before the trip. Portion garlic, butter, and Parmesan separately.

Cooler Packing

Keep pork cold and below ready-to-eat foods. Keep Parmesan cold if needed.

Equipment

• Blackstone griddle
• Tongs
• Spatula
• Instant-read thermometer

Heat Zones

Use medium for the pork, then rest it on a cooler zone before slicing.

Ingredients

• 1 1/4 to 1 1/2 pounds pork tenderloin, sliced into 1-inch medallions (about 12–16 pieces)
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/3 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat the griddle to medium.
2. Season pork medallions with salt and pepper.
3. Cook medallions for 3–4 minutes per side until browned and an instant-read thermometer reads 145°F.
4. Remove medallions to a plate and rest for 3–5 minutes.
5. Reduce heat if needed. Add butter and minced garlic to the griddle; let sizzle 30–60 seconds until fragrant.
6. Return medallions to the griddle, toss in garlic butter to coat, then remove from heat.
7. Sprinkle Parmesan over hot pork and serve immediately.

Doneness

Pork should reach 145°F and rest before serving.

Common Mistakes

• Cutting medallions too thick.
• Adding garlic butter too early.
• Skipping the rest.

Serving Suggestions

Serve with potatoes, baked beans, squash, green beans, or salad. Offer extra grated Parmesan, lemon wedges, or fresh herbs at the table if desired.

Variations

• Add lemon.
• Add Italian herbs.
• Slice leftovers into wraps.

Dietary Adaptations

• Gluten-free: As written if seasonings are verified.
• Dairy-free: Use oil and skip Parmesan.
• Low-carb: Serve with vegetables.

Scaling

Cook medallions in batches and rest together before serving.

Weather Notes

Wind can extend cook time. Use a thermometer instead of guessing.

Leftovers

Use leftovers in wraps, bowls, breakfast hash, or quesadillas.

Kid Helper Tasks

Kids can sprinkle Parmesan after cooking.

Dragonfly Tip

Pork tenderloin cooks fast once it is sliced. Watch temperature, not the clock.

Dragonfly Challenge

Try one serving with Parmesan and one with lemon. Pick the better camp finish.