Juicy tender pork tenderloin grilled on a hot Blackstone griddle delivers next-level flavor. The intense heat from the flat top sears the outside to succulent perfection while keeping the inside remarkably moist and pink.
Cooking pork tenderloin on a griddle is so easy, fun and rewarding. In this article, I’ll walk you through everything you need to know to nail restaurant-quality grilled pork tenderloin at home on your Blackstone
From choosing the right pork and prep tips to seasoning suggestions and doneness guides, you’ll be a pork tenderloin pro in no time! Let’s get started.
Pick the Best Pork for the Blackstone
Obviously, the specific cut of pork is key when griddle cooking. For tender yet flavorful results, pork tenderloin is the clear winner.
Compared to loin or chops, tenderloins offer these advantages on the Blackstone:
- Super tender and lean
- Mild, slightly sweet flavor
- Cooks fast over direct high heat
- Stays juicy when sliced thin
- Easy to portion into servings
Choose pork tenderloins that look plump and feel heavy for their size, with white fat marbling throughout. Plan on 3⁄4 to 1 pound per person.
Avoid cuts too large or oddly shaped, which won’t cook evenly. Also pass on enhanced or injected pork, which contains unnecessary salt solutions.
Prep the Pork Tenderloin for the Griddle
Proper prep ensures your pork tenderloin comes out perfect every time:
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Trim excess fat and sinew – This prevents flare-ups on the griddle.
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Split lengthwise – Cut thicker loins in half so they lay flat. This allows more direct griddle contact.
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Pound to even thickness – Flatter pieces cook more evenly. Place pork between plastic wrap or waxed paper and use a meat mallet or pan to gently pound.
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Season generously – Coat all sides with spices, herbs and sauces before griddling.
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Let sit 10-20 minutes – Allow seasonings and salt to fully penetrate meat.
With these simple steps, your pork is primed for griddle greatness.
Best Seasonings for Griddled Pork
One of the joys of cooking on a Blackstone griddle is how the intense heat coaxes out flavor. Use that to your advantage by loading up the pork with bold rubs, marinades and sauces.
Some top seasoning combos for pork tenderloin on the griddle include:
- Brown sugar and chili powder
- Soy sauce, honey, garlic and ginger
- Olive oil, rosemary, lemon and garlic
- Mustard, brown sugar and black pepper
- BBQ sauce or glaze
- Jerk or taco seasonings
- Teriyaki or sweet chili sauce
- Pesto or chimichurri
Get creative mixing herbs, spices, sauces and more. The caramelization from the griddle will concentrate the flavors.
Determine Doneness for Juicy Pork
With pork tenderloin’s quick cooking time on the hot griddle, careful monitoring of doneness is a must.
Use an instant read thermometer inserted horizontally into thickest part of pork. Target temperatures for optimal doneness:
- 145 ̊F – Pink with a hint of juiciness
- 150-155 ̊F – Light pink, tender and moist
- 160 ̊F – Barely pink, drier but safely cooked
For extra insurance, temp pork in a couple spots. And remember, it will continue cooking a bit after removing from griddle.
Stay vigilant to avoid overcooking. But If concerned about safety, hold at 145 ̊F for 3 minutes before serving.
Step-by-Step Guide to Griddle Perfection
Now let’s walk through the full process of cooking flawless pork tenderloin on the Blackstone griddle:
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Trim – Remove excess fat and silver skin from pork tenderloins.
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Split – If very thick, slice tenderloins lengthwise to open like a book.
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Pound – Use a mallet or pan to gently flatten pork to about 1-inch thickness.
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Season – Coat pork all over with desired dry rubs, marinades or sauces.
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Rest – Let seasoned pork sit 10-20 minutes before cooking.
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Preheat – Get griddle hot, around 400 ̊F. Use infrared thermometer to confirm.
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Add pork – Lay pork directly on hot griddle. Listen for immediate sizzle.
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Flip frequently – Cook 2-4 minutes per side, flipping every minute for even browning.
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Check temp – Insert probe thermometer horizontally once pork nears 145 ̊F.
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Rest – Let pork stand 5-10 minutes before slicing to complete cooking.
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Serve – Cut into medallions and enjoy your juicy restaurant-worthy pork!
With a 500+ degree cooking surface, a Blackstone griddle certainly brings the heat. Follow these steps for flawlessly grilled pork tenderloin every time.
Handy Pork Griddling Tips and Tricks
Beyond the basics, picking up some helpful tips can elevate your pork tenderloin griddling skills. Here are some handy pointers:
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Cut a crosshatch pattern into pork before cooking for extra charred edges.
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Add a pat of butter to each piece when flipping for added richness.
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Tent pork with foil between turns if it seems to be cooking too fast.
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Use metal spatulas or tongs to avoid tearing delicate pork. Never pierce or puncture.
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Make a quick pan sauce from the flavorful browned bits stuck to the griddle.
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Cook pork over indirect heat if flare-ups become an issue.
With practice, you’ll discover even more tricks tailored to your own griddle setup and preferences.
Side Dishes for Griddled Pork Tenderloin
A perfect piece of Blackstone griddle-seared pork deserves equal attention to the accompaniments.
Here are some excellent side dishes to complement the starring pork tenderloin:
- Rosemary potatoes
- Grilled vegetables
- Fresh green salad
- Rice pilaf or risotto
- Polenta or grits
- Pasta salad
- Roasted root vegetables
- Garlic bread
Don’t be afraid to also take advantage of the roomy griddle surface to cook your sides at the same time as the pork. Just be sure to keep foods separate to prevent cross-contamination.
Elevate Leftover Pork Tenderloin
One of the bonuses of griddling pork tenderloin is leftovers! The cooked pork keeps well for 4-5 days refrigerated.
Rather than boring re-heats, transform leftovers into exciting new dishes:
- Breakfast tacos, burritos or sandwiches
- Pork fried rice or stir-fry
- Salad topping on greens or grain bowls
- Flatbread or veggie pizza topping
- Addition to soups, stews or pasta
- Inside an omelette or frittata
With creative recipes like these, you might find yourself griddling extra pork just to yield leftovers!
Grilling pork tenderloin on the Blackstone griddle results in an unbeatable combination of crispy caramelized exterior and moist, juicy meat.
Use this complete guide to shop for optimal pork, prep and season it properly, monitor doneness, and execute perfect griddle technique.
In no time, you’ll be serving up restaurant-worthy pork tenderloin cooked to perfection on your home Blackstone. Just be prepared for many requests to grill pork again and again!