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1
Combine rub ingredients in a glass jar with a tight-fitting lid and shake to blend.
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2
Combine butter and chives in a small bowl.
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3
Preheat grill to hot.
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4
In a glass baking dish, coat tenderloins with the olive oil and sprinkle 2 or 3 Tbsp.
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5
rub on each.
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6
Pull back husks from each ear of corn and remove silks.
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7
Brush each ear with about 1 Tbsp.
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8
chive butter and pull husks back over corn.
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9
Put everything on a baking sheet and take out to the grill.
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10
Grill pork and corn, turning several times, for 15 to 20 minutes.
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11
The corn may be done after 10 minutes, so watch it.
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12
The internal temperature of the pork should be about 150 degrees F for medium doneness.
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13
Let the meat stand for 5 minutes, then slice and serve with the corn.
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14
(Serve about half of the pork and 4 ears corn with this meal; pack up remaining food for salad another night.)
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15
Grill pork and corn, turning several times, for 15 to 20 minutes.
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16
The corn may be done after 10 minutes, so watch it.
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17
The internal temperature of the pork should be about 150 degrees F for medium doneness.
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18
Let the meat stand for 5 minutes, then slice and serve with the corn.
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19
(Serve about half of the pork and 4 ears corn with this meal; pack up remaining food for salad another night.)
