We love teriyaki and our homemade Blackstone Pork Tenderloin Teriyaki hits our table regularly. This recipe blends sweet, salty, and umami flavors in a glossy glaze that clings to perfectly seared pork medallions. After a proper marinade and a quick, hot cook, the result is tender, flavorful meat with a slight char on the edges that’s perfect for pairing with rice and stir-fried vegetables.
Pork Tenderloin Teriyaki On The Griddle
This teriyaki pork tenderloin is all about balance and technique. The marinade pulls flavor deep into the meat, while the high heat of the griddle creates a slight crust without drying it out. It’s critical to avoid overcooking tenderloin. 135°F internal temperature gives you juicy, tender pork every time.
Griddling on a Blackstone gives you that consistent, even heat that makes this recipe so manageable. The avocado oil handles the high temperature well without smoking.
The versatility of this dish can’t be overlooked. Serve it over jasmine rice, toss it into a noodle bowl, or pair it with grilled vegetables. The sauce alone is worth making in larger batches to keep on hand. It’s better than most bottled versions and takes under 10 minutes to pull together.
If you don’t want to make homemade teriyaki sauce, you can easily swap in a bottle of Bachan’s!
Why You’ll Love This Dish
- Quick Cooking Time – The pork medallions cook in under 10 minutes on the griddle.
- Homemade Teriyaki Sauce – Rich, glossy, and better than store-bought.
- Perfect for Meal Prep – Marinate overnight and cook in minutes.
- Griddle-Friendly – Great use for your Blackstone with restaurant-quality results.
- Family-Friendly Flavor – Sweet and savory flavors appeal to a wide range of palates.
Try our Blackstone Chicken Teriyaki!
Pork Tenderloin Teriyaki Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Teriyaki Sauce:
- Water – Helps dissolve the sugar and balance out the saltiness.
- Soy Sauce – Adds deep umami and saltiness to the sauce.
- Dark Brown Sugar – Provides sweetness and a slight molasses note.
- Mirin – A lightly sweet rice wine that adds complexity.
- Sesame Oil – Brings a nutty aroma and richness.
- Garlic – Adds sharp, savory depth.
- Ginger – Gives warmth and a slight zing.
- Cold Water – Used to mix with cornstarch for thickening.
- Corn Starch – Thickens the sauce into a glossy glaze.
Everything Else:
- Pork Tenderloin – Lean, tender cut perfect for marinating and high-heat cooking.
- Sesame Seeds – Adds texture and a toasted nutty flavor.
- Avocado Oil – Neutral oil with a high smoke point ideal for griddling.
- Green Onions – Offers a fresh, sharp contrast to the rich sauce.
Try Our Pork Egg Rolls!
How To Make Pork Tenderloin Teriyaki
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Make the Teriyaki Sauce – Combine sauce ingredients in a saucepan, bring to a simmer, and cook until thickened. Cool before using.
- Marinate the Pork – Slice pork into medallions and marinate in half the teriyaki sauce for at least 4 hours or overnight.
- Preheat the Griddle – Set your Blackstone to medium heat.
- Cook the Pork – Remove pork from marinade, sear on griddle for 3–4 minutes per side, until internal temp reaches 135°F.
- Garnish and Serve – Slice, top with sesame seeds and green onions, and serve over rice.
Serve with our Jasmine Rice!
FAQ
Store any leftover pork in an airtight container in the fridge for up to 3 days. Keep the sauce separate if possible.
Yes, reheat gently in a skillet or microwave. Add a splash of water or extra sauce to keep it from drying out.
You can make the sauce and marinate the pork the day before. Just cook it fresh when you’re ready to eat.
Chicken thighs or flank steak work well as substitutes. Tamari can replace soy sauce for a gluten-free version.
More Asian-Inspired Recipes
- Asian Cucumber Salad
- Smoked Spicy Asian Pork Ribs
- Spicy Ground Pork Udon
- Cantonese-Style Steamed Fish
- Grilled Korean-Style Flanken Short Ribs
Blackstone Pork Tenderloin Teriyaki
Ingredients
Teriyaki Sauce
- 1 cup water
- ½ cup soy sauce
- ½ cup dark brown sugar
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 teaspoon garlic
- ½ teaspoon ginger
- 1 teaspoon cold water
- 2 teaspoons corn starch
Everything Else
- 1 pork tenderloin
- 3 tablespoons sesame seeds
- 2 tablespoons avocado oil
- 3 tablespoons green onions
Instructions
- Mix together the teriyaki sauce ingredients in a medium saucepan. Bring to a simmer and cook until the mixture has thickened. Let cool. If you want to use it right away, only use 1/2 of the water that the recipe calls for, and then add 1 cup of ice after it comes off the heat to help it cool down faster.
- Slice the tenderloin into round medallions.
- Add half of the teriyaki sauce to a large gallon baggie with the pork tenderloin. Refrigerate and let marinate at least 4 hours, but it would be better to let it go overnight. Reserve the rest of the teriyaki sauce in the fridge.
- Preheat your griddle over medium heat. Remove the meat from the marinade. Add the oil to the griddle. Add the pork tenderloin. Let cook for 3-4 minutes per side before flipping. The internal temperature should be about 135°F before you remove it. Don’t overcook it! Pork gets dry when it is overcooked.
- Slice, garnish with sesame seeds and green onion, and serve over steamed rice.