Maryland Grilled Pork Tenderloin with Crab Sauce

Introduction

Enjoy this delicious Maryland-style grilled pork tenderloin, perfectly seared on the Arteflame grill and topped with a rich, creamy crab sauce. The intense heat of the center grill grate ensures a steakhouse-quality sear, while the surrounding flat top griddle brings the tenderloin to juicy perfection. This recipe delivers an unparalleled combination of smoky, savory, and seafood flavors for an unforgettable meal.

Ingredients

• 1 pork tenderloin (about 1.5 lbs)
• 1 tbsp butter
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 cup lump crab meat
• 1/2 cup heavy cream
• 1/4 cup shredded Parmesan cheese
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 tsp Old Bay seasoning
• 1 tbsp fresh parsley, chopped

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil onto three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood on top of the napkins and light the paper.
3. Allow the grill to heat up for about 20 minutes until the center grate reaches 1,000°F.

Step 2: Season and sear the pork tenderloin

1. Rub the pork tenderloin with salt, black pepper, garlic powder, and smoked paprika.
2. Place a bit of butter on the center grill grate.
3. Sear the tenderloin on the center grate for 2 minutes per side until a golden crust forms.
4. Move the tenderloin to the surrounding flat cooktop to continue cooking slowly to the desired internal temperature (145°F for medium, 160°F for well-done).

Step 3: Prepare the crab sauce

1. Place butter on the flat cooktop near the center for more heat.
2. Add the crab meat and cook for 1-2 minutes until warmed.
3. Stir in the heavy cream, Parmesan cheese, Dijon mustard, lemon juice, and Old Bay seasoning.
4. Cook gently, stirring constantly, until the sauce thickens slightly.
5. Move to the outer edge of the griddle to keep warm.

Step 4: Serve

1. Remove the pork tenderloin from the grill when its internal temperature is 130°F to 135°F (it will continue cooking after removal).
2. Let the meat rest for 5 minutes before slicing.
3. Top sliced pork with the warm crab sauce and garnish with fresh parsley.
4. Serve immediately and enjoy!

Tips

• Use high-quality lump crab meat for the best flavor.
• Let the pork rest before slicing to retain its juices.
• Cooking near the outer edge lowers the heat if the sauce thickens too quickly.
• The Arteflame grill’s flat griddle surface allows even cooking, ensuring perfect results.

Variations

1. Spicy Maryland Style: Add a dash of cayenne pepper and extra Old Bay to bring heat.
2. Herb-Infused: Mix fresh thyme and rosemary into the crab sauce for an aromatic twist.
3. Bacon-Wrapped: Wrap the pork tenderloin in bacon before grilling for extra smokiness.
4. Cheesy Delight: Stir in shredded cheddar cheese for a creamier and more indulgent sauce.
5. Citrus Zing: Add orange zest and a splash of white wine for a citrusy contrast to the rich crab sauce.

Conclusion

This Maryland-style grilled pork tenderloin with creamy crab sauce is a mouthwatering dish that is perfect to impress your guests. The sear from the Arteflame grill locks in juices while the creamy crab sauce adds a luxurious touch. Follow this recipe, and you’ll have a showstopping meal cooked to perfection.

Best Pairings

• Roasted garlic mashed potatoes
• Grilled asparagus
• Buttered corn on the cob
• A crisp white wine like Sauvignon Blanc
• A craft beer with citrus notes