Cooking pork tenderloin on a Blackstone griddle transforms this lean cut into a juicy, flavorful masterpiece. 🔥 I was amazed at how easily it cooks to perfection in just 15 minutes, developing a beautiful crust while staying tender inside.
The secret lies in preheating the griddle to high heat, seasoning the meat just before cooking, and searing it for 2-3 minutes per side. I let it rest for 5 minutes after cooking, which allows the juices to redistribute beautifully.
By the time you slice into this tenderloin, you’ll be greeted with a rosy-pink interior and a savory aroma that’ll make everyone gather around. The Blackstone’s even heat distribution makes achieving restaurant-quality results surprisingly simple.
Let’s get started and make this mouthwatering Blackstone pork tenderloin that’ll become your new weeknight favorite!
Ingredients for pork tenderloin recipe blackstone
Here’s everything you need to create this juicy Blackstone Pork Tenderloin in just 15 minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Tenderloin 🥩 | 1 ½ lb | Trimmed of silver skin |
| Olive Oil 🫒 | 2 tbsp | For coating and griddle |
| Garlic Powder 🧄 | 1 tbsp | Fresh ground preferred |
| Smoked Paprika 🌶️ | 1 tbsp | Sweet or hot variety |
| Onion Powder 🧅 | 1 tsp | Not onion salt |
| Dried Thyme 🌿 | 1 tsp | Or fresh rosemary |
| Brown Sugar 🍯 | 1 tsp | Light or dark works |
| Kosher Salt 🧂 | 1 tsp | Coarse grain preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Unsalted Butter 🧈 | 2 tbsp | For basting while cooking |
| Fresh Garlic Cloves 🧄 | 3 cloves | Smashed for basting |
| Fresh Rosemary Sprigs 🌿 | 2 whole | For aromatic basting |
[recipe_ingredient_scaler]
You can find pork tenderloin at any grocery store, but I recommend buying from a local butcher or Costco for better quality and pricing. Look for tenderloins with minimal silver skin and a pinkish-red color without dark spots. Smithfield and Hormel are reliable brands if buying packaged. For spices, Penzeys offers exceptional quality, or grab them from bulk bins at Whole Foods for freshness and value.
Don't have smoked paprika? Regular paprika works fine, though you'll miss the subtle smokiness. Fresh herbs like rosemary or thyme can replace dried at triple the amount. If you skip the brown sugar, the crust won't caramelize as beautifully, but it'll still taste great. Avoid using iodized table salt—it tastes metallic compared to kosher salt's clean flavor.
Store fresh pork tenderloin in the coldest part of your fridge and use within 2 days of purchase. Keep fresh herbs wrapped in damp paper towels in the crisper for up to 5 days. Spices stay potent for 6 months in airtight containers away from heat and light.
Step-by-Step Instructions for Pork Tenderloin on the Blackstone
Let me walk you through my foolproof method for achieving perfectly seared, juicy pork tenderloin every time.
👨🍳 Step 1: Prep and Season the Tenderloin
Pat the pork tenderloin completely dry with paper towels—this is crucial for getting that beautiful golden crust. I trim off any silver skin with a sharp knife, sliding the blade just underneath the membrane and pulling it away from the meat.
Season generously on all sides with your rub, pressing it into the meat so it adheres well. Let the seasoned tenderloin sit at room temperature for 15-20 minutes while you preheat the Blackstone. This takes the chill off and ensures even cooking throughout.
🔥 Step 2: Sear on High Heat
Preheat your Blackstone to high heat (around 450-500°F) and add a thin layer of oil. When the oil shimmers and just starts to smoke, place the tenderloin on the griddle. Sear for 3-4 minutes per side, rotating to sear all four sides until you achieve a deep golden-brown crust.
Don’t move the meat around—let it sit undisturbed to develop that caramelized exterior. You’ll know it’s ready to turn when it releases easily from the griddle surface.
⏰ Step 3: Finish and Rest to Perfection
after searing all sides, move the tenderloin to a cooler zone of the griddle (around medium heat) and continue cooking for 5-7 minutes, turning occasionally, until an instant-read thermometer inserted into the thickest part reads 145°F.
Transfer to a cutting board and tent loosely with foil. Let it rest for 5-10 minutes—the internal temperature will rise to 150°F and the juices will redistribute throughout the meat. Slice against the grain into ½-inch medallions and serve immediately while still warm and juicy.
Health Benefits of Your pork tenderloin recipe blackstone
Pork tenderloin is one of the leanest cuts of meat you can eat, with a 3-ounce serving containing only 120 calories and 3 grams of fat—comparable to skinless chicken breast. This makes it perfect for anyone watching their calorie intake or following a heart-healthy diet. Despite being so lean, it delivers 22 grams of complete protein per serving, which supports muscle building, tissue repair, and keeps you feeling satisfied for hours. I love that I can enjoy a hearty meal without the guilt that comes with fattier cuts. 💪
The B vitamins in pork tenderloin are incredibly impressive—particularly thiamine (B1), which provides about 54% of your daily needs in one serving. Thiamine is essential for converting carbohydrates into energy and supporting nervous system function. You’ll also get substantial amounts of niacin (B3) and vitamin B6, which help with brain health, metabolism, and red blood cell formation. These vitamins work together to keep your energy levels steady throughout the day.
Pork tenderloin is an excellent source of selenium, providing around 45% of your daily requirement in a single serving. This powerful antioxidant mineral supports thyroid function, protects cells from oxidative damage, and plays a crucial role in immune system health. Selenium also works synergistically with vitamin E to reduce inflammation and may help lower the risk of certain chronic diseases. I notice I recover faster from workouts when I’m eating selenium-rich foods regularly. 🥗
You’ll get a significant dose of phosphorus and zinc from pork tenderloin—minerals that often don’t get enough attention but are vital for health. Phosphorus supports strong bones and teeth, while zinc is critical for immune function, wound healing, and protein synthesis. A 3-ounce serving provides about 20% of your daily phosphorus and 15% of your zinc needs. The bioavailability of these minerals from meat is higher than from plant sources, meaning your body absorbs them more efficiently.
Unlike fattier pork cuts, tenderloin contains mostly unsaturated fats rather than saturated fats, making it a heart-healthier protein choice. The iron content—about 6% of your daily needs—is in the highly absorbable heme form that prevents anemia and supports oxygen transport throughout your body. This combination of lean protein, essential minerals, and B vitamins makes pork tenderloin an excellent choice for athletes, busy professionals, and anyone focused on maintaining a balanced, nutritious diet. 💯
Nutrition Facts
285kcal
[recipe_ingredient_scaler]
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
- Recipe for Boneless Pork Chops in Cast Iron Skillet: Sear and Baste to Juicy Perfection - October 3, 2026
- Recipe for Boneless Cross Rib Roast: Slow-Roasted Beef with Herb Crust - October 3, 2026
- Hamburgers in Sauce Recipe Crock Pot: Slow-Cooked Savory Delight - October 3, 2026