We love teriyaki, and our Blackstone Pork Tenderloin Teriyaki is a staple at our table. This dish combines sweet, salty, and savory umami in a glossy glaze that coats seared pork medallions. After a long marinade and a quick, high-heat sear on the griddle, the pork stays tender and juicy with a lightly caramelized edge—ideal served with steamed rice and stir-fried vegetables.
Pork Tenderloin Teriyaki on the Griddle
This teriyaki pork tenderloin is all about balance and technique. A flavorful marinade penetrates the meat, while the even, intense heat of a Blackstone griddle produces a thin crust without drying the tenderloin. For best results, remove the pork from the griddle at an internal temperature of about 135°F to ensure juicy, tender medallions.
A few practical tips: use a neutral oil with a high smoke point for searing, keep the griddle hot but not smoking, and reserve some sauce to brush on at the end so the glaze stays glossy and fresh. The homemade sauce is quick to make—better than most store-bought versions—and useful to keep on hand for bowls, marinades, and stir-fries.
Why You’ll Love This Dish
- Fast Cooking – Pork medallions sear in under 10 minutes on a hot griddle.
- Homemade Teriyaki Sauce – A glossy, balanced glaze that you can adjust to taste.
- Great for Meal Prep – Marinate overnight and cook to order during the week.
- Griddle-Friendly – Uses the Blackstone’s even heat for consistent results.
- Family-Friendly – The sweet-savory profile appeals to many palates and pairs well with rice or noodles.
Pork Tenderloin Teriyaki Shopping List
Most of the ingredients are pantry staples. If you want exact measurements, use the recipe card below. The list covers the sauce components and the rest of what you’ll need to finish the dish.
Teriyaki Sauce:
- Water – Helps dissolve the sugar and balance saltiness.
- Soy Sauce – Adds umami and savory depth.
- Dark Brown Sugar – Sweetness and a hint of molasses flavor.
- Mirin – Lightly sweet rice wine for complexity.
- Sesame Oil – A little goes a long way to add nuttiness.
- Garlic – For savory depth.
- Ginger – Adds warmth and brightness.
- Cold Water – Mix with cornstarch to make a slurry for thickening.
- Cornstarch – Thickens the sauce into a glossy glaze.
Everything Else:
- Pork Tenderloin – Trimmed and sliced into medallions for even cooking.
- Sesame Seeds – Toasted for texture and flavor.
- Avocado or Neutral Oil – High smoke point oil for searing.
- Green Onions – Fresh garnish to brighten the dish.
How to Make Pork Tenderloin Teriyaki
Below is a concise overview of the steps. For exact quantities and a printable card, see the recipe block at the end of the post.
- Make the Teriyaki Sauce – Combine the sauce ingredients in a saucepan, bring to a simmer, and cook until thickened into a glossy glaze. Cool before using.
- Marinate the Pork – Slice the tenderloin into medallions and marinate in half the sauce for at least four hours or overnight for best flavor.
- Preheat the Griddle – Heat the Blackstone to medium and oil lightly.
- Cook the Pork – Remove pork from the marinade, sear for about 3–4 minutes per side until the internal temperature reaches roughly 135°F, then rest briefly.
- Garnish and Serve – Slice, brush with reserved sauce, and finish with sesame seeds and chopped green onions. Serve over jasmine rice or in a noodle bowl.
FAQ
Keep leftover pork in an airtight container in the refrigerator for up to three days. Store the remaining sauce separately to preserve texture and flavor.
Yes. Reheat gently in a skillet over low heat or in short intervals in the microwave. Add a splash of water or a little extra sauce to prevent drying out.
Absolutely. Make the sauce and marinate the pork the day before to save time on the day of cooking. Cook just before serving for the best texture.
Chicken thighs or flank steak are good alternatives to pork tenderloin. For a gluten-free option, substitute tamari for soy sauce.
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
A simple, quick weeknight dinner featuring tender pork medallions glazed in a homemade teriyaki sauce. Great for meal prep and easy to scale.
Prep Time: 10 minutes
Cook Time: 15 minutes
Marinating Time: 4 hours (or overnight)
Total Time: about 4 hours 25 minutes
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 (minced)
- ½ teaspoon ginger (grated)
- 1 teaspoon cold water + 2 teaspoons cornstarch (slurry)
Everything Else
- 1 pork tenderloin, trimmed and sliced into medallions
- 3 tablespoons sesame seeds
- 2 tablespoons avocado or neutral oil
- 3 tablespoons sliced green onions
Instructions
- Combine the sauce ingredients in a saucepan and simmer until slightly thickened. Mix the cornstarch with cold water to make a slurry, stir it in, and cook until glossy. Cool the sauce.
- Slice the tenderloin into medallions and place half the cooled sauce in a large sealed bag with the pork. Refrigerate for at least 4 hours or overnight. Reserve the remaining sauce in the refrigerator.
- Preheat the griddle to medium, lightly oil the surface, and remove the pork from the marinade.
- Sear the medallions for 3–4 minutes per side, cooking to about 135°F internal temperature for tender, juicy results. Avoid overcooking.
- Rest briefly, then slice if desired. Brush with reserved sauce, sprinkle with sesame seeds and green onions, and serve over steamed jasmine rice or noodles.
Nutrition (approx. per serving)
Calories: 784 · Total Fat: 27g · Saturated Fat: 7g · Protein: 98g · Carbohydrates: 33g · Sodium: 1901mg · Sugar: 28g