Recipes/Cooking
This pork tenderloin recipe Blackstone delivers a grill-master crust with perfectly juicy centers every time. The flat top griddle creates even searing that locks in moisture while developing deep, caramelized flavor.
I’ve perfected this method through countless cookouts, learning that high heat and proper seasoning are key. The Blackstone’s large surface allows for precise temperature control, ensuring the pork cooks evenly without drying out.
What you’ll get is tender, flavorful pork with a golden-brown exterior and a moist, tender interior. The griddle’s heat distribution means no hot spots, just consistent results from edge to edge.
Ready in under 30 minutes, this dish is ideal for weeknight dinners or impressing guests. The technique is simple, but the outcome is anything but ordinary.
Ingredients for pork tenderloin recipe blackstone
Simple seasoning and high heat transform pork tenderloin into a Blackstone masterpiece with juicy centers.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Tenderloin 🥩 | 1 ½ lb | Trimmed of excess fat |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred for even seasoning |
| Coarse Black Pepper 🌶️ | 1 tsp | Freshly ground for maximum flavor |
| Garlic Powder 🧄 | 2 tsp | Not garlic salt for pure flavor |
| Onion Powder 🧅 | 1 tsp | Fine grind for even distribution |
| Smoked Paprika 🌶️ | 1 tsp | Adds depth to crust |
| Dried Thyme 🌿 | ½ tsp | Crushed to release oils |
| Olive Oil 🫒 | 3 tbsp | High smoke point for searing |
| Unsalted Butter 🧈 | 2 tbsp | Browned for basting |
| Fresh Rosemary Sprigs 🌿 | 2 whole | Optional for aromatic finish |
| Preheated Blackstone Griddle 🔥 | 1 whole | Set to high heat |
| Vegetable Oil 🫒 | 1 tbsp | For initial griddle seasoning |
The pork tenderloin quality is non-negotiable for optimal results. Look for USDA Choice or higher with consistent marbling at your butcher or Whole Foods. The Diamond Crystal kosher salt provides the cleanest flavor—avoid iodized table salt. For the Blackstone, ensure your griddle is properly seasoned before cooking to prevent sticking (the good stuff takes years to build up).
No smoked paprika? Regular paprika plus a pinch of cayenne gets you close. Fresh garlic can replace garlic powder at 1 clove per 1/4 tsp powder. If you're out of thyme, dried oregano works in a pinch. The butter can be omitted, but it adds a restaurant-quality finish—European-style preferred for its higher fat content.
Store raw pork tenderloin in its original packaging in the coldest part of the fridge for up to 3 days. Cooked leftovers keep 4-5 days refrigerated. For longer storage, freeze raw tenderloin for up to 6 months—thaw overnight in the fridge before cooking.
Why You'll Love This Recipe
- One Pan Magic: I toss the tenderloin on the Blackstone with just salt, pepper, and those powders—no messy marinades, no extra dishes.
- Smoky Garlic Bite: The hot griddle caramelizes the garlic and onion powders into this ridiculusly good crust.
- Weeknight Hero: It’s my go-to for busy evenings—cooks in 15 minutes flat, and the kids actually eat it.
- Leftovers Win: Honestly, it tastes even better sliced cold the next day for sandwiches or salads.
Step-by-step instructions for pork tenderloin on Blackstone
Master the technique that guarantees a perfect crust while keeping the pork tenderloin juicy inside.
Season the Pork Tenderloin Generously
Pat the 1.5 lb pork tenderloin completely dry with paper towels to ensure the seasoning adheres properly. In a small bowl, combine the 1.5 tsp kosher salt, 1 tsp coarse black pepper, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, and 0.5 tsp dried thyme.
Rub this mixture evenly over all sides of the pork tenderloin, pressing gently so it forms a crust. The spices should coat the meat completely without clumping. Let the seasoned pork tenderloin rest at room temperature for 15-20 minutes while the griddle preheats—this allows the spices to penetrate the surface.
Preheat and Condition the Blackstone Griddle
Set the preheated blackstone griddle to high heat. Once it's fully heated, spread the 1 tbsp vegetable oil evenly across the cooking surface using a paper towel. This creates a non-stick layer and prevents the pork tenderloin from sticking during searing.
Let the oil heat until it shimmers but doesn't smoke. The surface should be hot enough that a drop of water sizzles and evaporates immediately. This high heat is crucial for achieving a deep, flavorful crust on the pork tenderloin without overcooking the interior.
Sear the Pork Tenderloin to Perfection
Place the pork tenderloin on the hot griddle. Add the 2 whole fresh rosemary sprigs to the griddle near the pork to infuse aromatic flavor. Sear undisturbed for 4-5 minutes until a deep, golden-brown crust forms on the bottom. You'll see the edges start to crisp—that's your signal it's time to turn.
Flip the pork tenderloin and immediately add the 3 tbsp olive oil and 2 tbsp unsalted butter to the griddle. Use a spoon to baste the pork tenderloin with the melted butter and oil continuously for another 4-5 minutes until the internal temperature reaches 140-145°F.
Rest and Slice for Maximum Juiciness
Transfer the pork tenderloin to a cutting board and tent loosely with foil. Let it rest for 8-10 minutes—this allows the juices to redistribute throughout the meat instead of pooling on the cutting board. The internal temperature will rise another 5°F during resting.
Slice the pork tenderloin against the grain into ½-inch thick medallions. Each slice should reveal a lightly pink center with a well-browned crust. The meat should be tender enough to cut with a fork but still hold its shape on the plate.
Pro Tips For Making Pork Tenderloin Recipe Blackstone
- Preheat the Griddle: Get your Blackstone screaming hot—at least 400°F—before the pork hits the surface. I learned this the hard way after too many lukewarm sears left me with pale, sad meat.
- Pat It Dry: Blot the tenderloin with paper towels before seasoning. More moisture on the surface means less crust, and nobody wants a steamed pork tenderloin.
- Don’t Overcrowd: Leave space between pieces so they sear, not steam. After burning three batches from cramming too much on, I finally figured out the hard way that patience pays off.
- Rest Before Slicing: Tent the pork with foil and give it a solid 5-10 minutes to rest. My grandmother swore by this, and she was right—it keeps the juices where they belong, in the meat.
Regional styles of this recipe
Texas Smokehouse Style
This Lone Star approach swaps the griddle for a Blackstone with a smoke tube. Add 2 tbsp hickory chips to your smoke tube and place it under the griddle. The pork gets that signature Texas BBQ bark while staying juicy inside. 🌶️
Carolina Vinegar Twist
After searing, brush the pork with a mix of ¼ cup apple cider vinegar and 1 tbsp brown sugar. This Eastern Carolina technique adds tangy brightness that cuts through the richness. Let it rest before slicing to let the flavors meld.
Asian Five-Spice
Replace the dry rub with 1 tbsp five-spice powder and 1 tsp ginger powder. The anise and cinnamon notes create a fragrant crust. I love serving this with a quick soy-honey glaze drizzled on top after resting.
Cajun Blackened
Use a blend of 1 tbsp Cajun seasoning (I like Tony Chachere's) and ½ tsp cayenne for heat. Press this mix hard into the pork before searing. The Blackstone’s high heat creates that classic blackened crust perfectly. 🔥
Mediterranean Herb
Swap the spices for 1 tbsp dried oregano, 1 tsp lemon zest, and ½ tsp crushed red pepper. Add 4 minced garlic cloves to the butter when basting. The result is bright, herby, and perfect with tzatziki.
Kansas City Sweet
After searing, brush with ¼ cup Kansas City-style BBQ sauce (I use Sweet Baby Ray's). Let it caramelize for 1-2 minutes before flipping and repeating. The sauce creates a sticky, sweet glaze that’s finger-licking good.
Nutrition facts
Frequently asked questions
What’s the ideal temperature for pork tenderloin on a Blackstone?
Cook until the internal temperature reaches 140-145°F. It will rise to 150°F while resting, ensuring juicy, tender meat without overcooking.
Can I use a different cut of pork instead of tenderloin?
No. Tenderloin is lean and cooks quickly, while other cuts like loin or shoulder require longer times and different techniques. Stick to tenderloin for best results.
How do I prevent the pork from sticking to the griddle?
Preheat the Blackstone thoroughly and spread 1 tbsp vegetable oil evenly across the surface. This creates a non-stick layer for perfect searing.
How long should I let the pork rest before slicing?
Rest for 8-10 minutes after cooking to allow juices to redistribute. Slicing too soon results in dry meat and lost flavor.