Perfectly Cooked Pork Tenderloin on the Blackstone Griddle

For juicy, flavorful pork tenderloin with a nice sear, the Blackstone griddle is the way to go The wide cooktop gives you plenty of space to handle multiple tenderloins at once. With just a bit of prep, you can have perfectly cooked pork tenderloin on the Blackstone in under 30 minutes

Benefits of Cooking Pork Tenderloin on the Blackstone

There are a few key advantages to using your Blackstone griddle for pork tenderloin rather than the oven or grill:

• Quick cooking – The hot cast iron surface sears and cooks the meat fast. Tenderloin can go from raw to done in under 15 minutes.
• Even heating – No need to worry about cold or hot spots, The flat griddle cooks evenly for consistent doneness
• Smokey flavor – Pork gets a touch of smoke from the fat and juices dripping on the griddle.
• Caramelized exterior – The high heat gives the tenderloin a crispy, browned crust.
• Easy access – The open cooktop makes it simple to flip and monitor doneness.
• Endless flavor options – Use rubs, marinades, or sauces to customize the taste.

Tips for Cooking Tenderloin on the Blackstone

Follow these tips to get perfect results when cooking pork tenderloin on your griddle:

• Use 1-2 lb tenderloins – Pick smaller cuts that will cook quickly. The fillet shape conducts heat for even cooking.
• Trim excess fat/silverskin – This prevents flare-ups and charring. A thin layer of fat keeps the meat moist.
• Pat dry – Remove excess moisture so the tenderloin browns well. Wet meat steams instead of searing.
• Season well – Use dried herbs, spices, or spice rubs. They’ll form a tasty crust.
• Preheat on medium – Get the griddle hot but not overly smoking before adding pork.
• Sear then lower heat – A hot sear gives color then reduce heat to avoid overcooking.
• Turn frequently – Every 2-3 minutes prevents burning. Use tongs vs. a fork.
• Check temperature – Cook to 145°F for juicy, tender meat. Avoid overcooking.
• Let rest 5 minutes – This allows juices to redistribute through the meat.

Step-by-Step Instructions

Follow these simple steps for perfect pork tenderloin on the Blackstone every time.

1. Prepare the Tenderloin

• Start with 1 or 2 pounds of pork tenderloin. Rinse under cold water and pat very dry with paper towels.
• Trim away any excess fat and silverskin for better browning.
• Season all over with dried herbs or spices. Use salt, pepper, garlic powder, paprika or a savory rub.

2. Preheat the Griddle

• Preheat your Blackstone to 350-400°F on medium heat.
• Use an infrared thermometer to check the temperature if needed.
• You want the griddle hot but not smoking before adding pork.

3. Sear the Tenderloin

• Once preheated, place tenderloins on the griddle spaced apart.
• Let sear undisturbed for 2-3 minutes to get a nice brown crust.
• Use tongs to flip each tenderloin and sear the other side.

4. Finish Cooking

• After searing both sides, reduce heat to medium-low.
• Continue cooking about 2 minutes per side, flipping frequently.
• Pork should reach an internal temperature of 145°F.

5. Remove and Rest

• Immediately transfer cooked pork to a cutting board to rest 5 minutes.
• This allows juices to redistribute so meat stays moist.
• While pork rests, use the hot griddle for quick veggie sides.

6. Slice and Serve

• After resting, slice the tenderloin into 1/2 inch rounds.
• Fan out slices on a platter or individual plates.
• Top with any pan sauces or drizzle with olive oil and coarse salt.

With the wide space and intense heat, the Blackstone griddle lets you achieve restaurant-quality pork tenderloin easily at home. Just follow these tips for tender, juicy meat with a perfect crust. Enjoy this versatile cut as entrees, sandwiches, skewers or salads.

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Marinate in the fridge for 1-2 hours, max 12 hours. Next, turn Blackstone on and heat over medium high heat. Once hot add the pork tenderloins and the marinade. Cook for 3-4 minutes on each side (all four, use tongs to hold pork tenderloin in place if needed) until they reach an internal temperature of 145F.