Blackstone Pork Tenderloin

Pork tenderloin on the Blackstone has become one of our favorite weeknight dinners. The honey Dijon marinade caramelizes on the hot griddle and gives the pork a beautiful golden crust. At just $2.55 per serving, it feeds four and is ready in under 30 minutes.

Why You’ll Love This Recipe!

• Budget Friendly — $10.21 total for a restaurant-quality griddle dinner
• The marinade caramelizes on the flat top for a stunning golden crust on every side
• The flat top cooks all sides evenly simultaneously giving you a perfect crust all the way around
• Perfect for weeknight dinners, weekend cookouts and impressing guests with almost no effort

After 14 years of developing recipes I know that the best Blackstone dinners are always the ones that deliver restaurant-quality results with simple pantry ingredients — and this honey Dijon pork tenderloin is proof of that every single time. Try some of our other delicious pork chop recipes, Grilled Boneless Pork Chops, Blackstone Thin Pork Chops, and Blackstone Pork Chop Recipes.

Ingredients

• Pork tenderloin, 2 pounds — a whole pork tenderloin is one of the leanest and most tender cuts of pork available. Look for a 2-pound tenderloin at any grocery store near the other pork cuts — they are typically sold in vacuum-sealed packages of two smaller tenderloins that together weigh approximately 2 pounds. Always pat completely dry before adding the marinade so it adheres properly
• Apple cider vinegar — the acid that tenderizes the pork during marinating and adds a bright tangy depth to the marinade. White wine vinegar works as a substitute for a milder result
• Minced garlic — adds bold savory depth throughout the marinade. Fresh minced or jarred both work equally well
• Italian seasoning — the herb blend that gives the marinade a savory aromatic depth. Feel free to use individual dried herbs — oregano basil and thyme all work beautifully
• Olive oil — the fat that helps the marinade coat every surface of the tenderloin evenly and prevents sticking on the griddle. Any high smoke point oil works as a substitute
• Salt — essential seasoning that draws the marinade deeper into the meat during the rest time
• Black pepper — adds a subtle heat that balances the sweetness of the honey throughout
• Dijon mustard — binds the oil and vinegar together so the marinade stays cohesive and coats evenly. Also adds a subtle tangy depth that pairs beautifully with the honey. Yellow mustard works as a milder substitute
• Honey — adds a subtle sweetness that caramelizes on the hot griddle creating a beautiful golden crust. Maple syrup gives an equally delicious result with a slightly deeper more earthy sweetness

Scroll to the bottom for the full recipe and ingredients in the recipe card.

How to Cook Pork Tenderloin on Blackstone Griddle

Step 1 – Prepare Tenderloin – Pat the pork tenderloins dry with a paper towel. 

Step 2 – Combine Marinade Ingredients – In a small bowl whisk together all the ingredients except for the pork tenderloin. 

Step 3 – Marinate Pork Tenderloin – Place the pork in a ziplock bag, pour the marinade on top.  Seal the bag and let the pork marinade for at least 30 minutes. 

Step 4 – Heat Griddle – Preheat the Blackstone grill over medium high heat (approximately 400 degrees F).  

Step 5 – Cook Tenderloin – Add the pork and marinade to the Blackstone grill. Cook for 15-20 minutes, turning every 3-4 minutes, until the pork reaches an internal temperature of 140 degrees F. 

Step 6 – Rest Tenderloin – Remove from the grill.  Tent with foil and let sit for 5-10 minutes.  The pork should reach an internal temperature of 145 degrees F while the pork is resting. 

Step 7 – Serve – Then the pork is ready to slice, serve and enjoy.

Pork Tenderloin Internal Temperature Guide

Always use an instant-read thermometer for the most accurate result:

• Pull temperature: 140°F — remove from griddle at this point
• Safe serving temperature: 145°F — reached after the 5–10 minute rest
• Overcooked: Above 160°F — the pork will be dry and tough with no way to recover it

The USDA updated the safe minimum temperature for whole pork cuts to 145°F in 2011 — a slightly pink center is completely safe and gives you the most juicy result.

Tips for Success

• Always marinate at least 30 minutes. Even 30 minutes transforms the flavor significantly — overnight marinating gives you the most deeply flavored result
• Pat the pork dry before grilling. The marinade has already done its job — remove excess marinade before the pork goes on the griddle so it sears rather than steams
• Turn every 3–4 minutes. Pork tenderloin is round — turning regularly ensures every side gets direct contact with the hot griddle for an even golden crust all the way around
• Never skip the rest. The 5–10 minute rest is non-negotiable — cutting immediately causes all the juices to run out onto the cutting board leaving dry slices
• Always slice against the grain. Look at the direction the muscle fibers run and cut perpendicular to them — slicing with the grain gives you tough chewy pieces no matter how perfectly the pork was cooked

Oven Baking Method

No Blackstone? Here is how to make this in the oven:

Preheat oven to 425°F. Sear the marinated tenderloin in a hot oven-safe skillet over medium-high heat for 2–3 minutes per side until browned all over. Transfer the skillet directly to the oven and roast for 15–20 minutes until the internal temperature reaches 140°F. Rest tented with foil for 5–10 minutes before slicing.

Variations and Substitutions

• Baste with BBQ sauce in the final 5 minutes of cooking for a smoky sweet variation
• Add a tablespoon of brown sugar to the marinade for extra caramelization on the griddle
• Add red pepper flakes or chili powder to the marinade for a spicy honey Dijon variation
• Substitute maple syrup for honey for a deeper more complex sweetness throughout
• Add fresh rosemary or thyme to the marinade for a more herbaceous result
• Use as a marinade for boneless pork chops with the same method and reduced cook time

What to Serve with Pork Tenderloin

There are many different sides that you can serve with Pork Tenderloin. To make clean up a breeze, make sides on the griddle. With the large surface, you can easily cook the side while the tenderloin is cooking.

• Blackstone Cauliflower Recipe – This easy side dish is perfect many different Blackstone Griddle Recipes. We love making easy sides when cooking meats on the griddle. My kids even will eat this cauliflower when I cook it on the griddle.
• Blackstone Candied Sweet Potatoes Recipe – Candied Sweet Potatoes are sweet, soft, and buttery. The perfect amount of sauce that brings all the ingredients together. The Blackstone makes these candied sweet potatoes tender and flavorful.
• Blackstone Brussel Sprouts with Bacon – Blackstone Bacon Brussel Sprouts Recipe is a crowd pleaser. If you some picky eaters that won’t eat Brussel Sprouts try serving this dish with bacon. This vegetable is seasoned easily with salt and pepper and then sauteed in the bacon grease.