Pork Tenderloin Recipe Blackstone: Griddle-Seared with Smoky Char

This Blackstone pork tenderloin delivers tender, juicy results with a smoky char that only a griddle can provide. The high heat creates a perfect sear while keeping the inside moist and flavorful.

The key is preheating the griddle to 400°F and using a simple but effective seasoning blend. I’ve tested this method repeatedly to ensure the pork cooks evenly without drying out.

You’ll end up with a centerpiece-worthy dish that’s impressive yet straightforward. The griddle’s flat surface ensures consistent contact for that signature caramelized crust.

Serve it sliced with your favorite sides for a meal that’s sure to satisfy. Here’s how to make it right every time.

Ingredients for Pork Tenderloin Recipe Blackstone

Simple seasonings and a hot griddle transform pork tenderloin into something extraordinary.

The pork tenderloin should be uniform in thickness for even cooking. Look for pieces around 1-1.5 lbs at your butcher counter or Costco. The seasoning blend is simple but potent—Diamond Crystal kosher salt gives the best texture. Don’t skip the dried herb crushing; it releases essential oils that cling better to the meat.

No smoked paprika? Regular paprika plus a pinch of cayenne works in a pinch. Fresh herbs can replace dried at a 3:1 ratio, but dried are easier for this high-heat method. The olive oil needs to handle 400°F, so skip extra-virgin here—avocado oil is a great alternative with a higher smoke point.

Cooked pork keeps 3-4 days in the fridge, but it’s best served fresh off the griddle. Leftovers? Slice thin for sandwiches or salads. The seasoning blend can be mixed ahead and stored in an airtight container for up to 6 months.

Step-by-Step Instructions for Griddle-Seared Pork Tenderloin

Here’s the method. Straightforward, tested, works every time.

Step 1: Season and Prep the Pork Tenderloin

Pat the 1.5 lb pork tenderloin completely dry with paper towels. I press firmly to remove every bit of moisture—this ensures a perfect sear on the griddle. Trim off any remaining silver skin if not already done; it doesn’t soften with cooking and can make the texture uneven.

In a small bowl, combine the 1.5 tsp kosher salt, 1 tsp coarse black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 0.5 tsp dried thyme, and 0.5 tsp dried rosemary. Rub this spice mixture all over the pork, pressing it into the meat so it adheres. Let it sit at room temperature for 20 minutes while you preheat the griddle.

Step 2: Preheat the Blackstone and Sear the Pork

Heat your Blackstone griddle over medium-high heat until it’s screaming hot—water droplets should dance and evaporate instantly. Add 2 tbsp olive oil (reserving 1 tbsp for later) and spread it evenly across the surface. The oil should shimmer but not smoke excessively.

Place the seasoned pork tenderloin on the griddle. Sear undisturbed for 4-5 minutes per side until a deep, golden-brown crust forms. You’ll see the edges start to caramelize—that’s your visual cue. Use tongs to flip; never pierce the meat or you’ll lose precious juices. Aim for an internal temperature of 125°F before basting.

Step 3: Baste with Aromatic Butter

Reduce heat to medium. Add the 2 tbsp unsalted butter, minced 3 cloves fresh garlic cloves, and 2 sprigs fresh rosemary sprigs to the griddle near the pork. Tilt the tenderloin slightly and spoon the melted butter, garlic, and rosemary over the top repeatedly for 2-3 minutes. This basting process infuses incredible flavor and keeps the meat moist.

The garlic should become fragrant but not burnt—if it starts to darken too quickly, move the pork to a cooler part of the griddle. The fresh rosemary will release its oils into the butter, creating an aromatic steam that envelops the meat. Rotate the pork as you baste to ensure even coverage.

Step 4: Finish Cooking and Rest

Continue cooking until the internal temperature reaches 145°F in the thickest part. This usually takes another 3-5 minutes depending on your griddle’s heat. The pork should feel slightly firm to the touch but still yield to gentle pressure.

Transfer the pork tenderloin to a cutting board and tent loosely with foil. Let it rest for 10 minutes—this is non-negotiable. The juices will redistribute throughout the meat, ensuring every slice is tender and juicy. Don’t skip this; I learned the hard way that slicing too soon results in dry meat.

Step 5: Slice and Serve

After resting, slice the pork tenderloin against the grain into ½-inch thick medallions. You’ll see the beautiful crust you developed on the griddle, with perfectly pink, juicy meat inside. The slices should hold their shape but offer no resistance when cut.

Drizzle any remaining buttery garlic-rosemary mixture from the griddle over the top for an extra burst of flavor. Serve immediately while hot. The combination of smoky char from the griddle and aromatic basting creates a tender, flavorful dish that delivers on the promise.

Common Mistakes When Making pork tenderloin recipe blackstone

Skipping the Rest

I can’t stress this enough: never slice into that beautiful pork tenderloin before it’s had its 10-minute rest. The juices need time to redistribute, and cutting too soon sends them all running out onto your cutting board. Trust me, I’ve ruined perfectly good pork this way. 🔥

Inconsistent Heat

Your Blackstone needs to be screaming hot—400°F—before the pork hits the surface. If your griddle isn’t properly preheated, you’ll get a gray, steamed exterior instead of that gorgeous caramelized crust. Use an infrared thermometer to check surface temp in multiple spots.

Overcrowding the Surface

Don’t try to cook multiple tenderloins at once unless your griddle is massive. Crowding lowers the surface temperature, causing the pork to steam rather than sear. Leave at least 2 inches between pieces for proper air circulation and even cooking.

Piercing the Meat

Always use tongs, never a fork, to flip your pork. Piercing the surface with a fork releases precious juices and can lead to dry meat. I keep a good pair of long-handled tongs dedicated to my griddle cooking for this exact reason.

Ignoring Internal Temp

Pork tenderloin cooks quickly, so it’s easy to overshoot the perfect 145°F internal temperature. Use an instant-read thermometer and check the thickest part. Pull it off at 140°F—it’ll coast up to 145°F while resting.

Using Cold Meat

Let your seasoned pork sit at room temperature for those 20 minutes while the griddle preheats. Cooking cold meat straight from the fridge leads to uneven cooking—the outside burns before the inside reaches temperature. This simple step makes a noticeable difference.

Frequently Asked Questions