Grilled Pork Tenderloin With Corn on the Cob Recipe

Name: Grilled Pork Tenderloin With Corn on the Cob
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon paprika; Kosher salt and freshly ground pepper; 1 teaspoon packed light brown sugar; 1 teaspoon ground cumin; 1 teaspoon mustard powder; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 2 teaspoons extra-virgin olive oil, plus more for brushing; 2 small pork tenderloins (about 1 1/2 pounds total); 4 ears corn, husked; 3/4 cup apple cider vinegar; 3 tablespoons packed light brown sugar; 2 tablespoons ketchup; 1/2 teaspoon red pepper flakes; Kosher salt

Servings: persons

1 tablespoon paprika
Kosher salt and freshly ground pepper
1 teaspoon packed light brown sugar
1 teaspoon ground cumin
1 teaspoon mustard powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons extra-virgin olive oil, plus more for brushing
2 small pork tenderloins (about 1 1/2 pounds total)
4 ears corn, husked
3/4 cup apple cider vinegar
3 tablespoons packed light brown sugar
2 tablespoons ketchup
1/2 teaspoon red pepper flakes
Kosher salt

1
Make the pork: Combine the paprika, 2 teaspoons salt, 1/2 teaspoon pepper, the brown sugar, cumin, mustard powder, onion powder and garlic powder in a bowl.
2
Rub the olive oil all over the pork, then coat with the spice rub.
3
Wrap each tenderloin tightly in plastic wrap and refrigerate 3 to 6 hours.
4
Make the sauce: Combine the vinegar, 1/2 cup water, the brown sugar, ketchup, red pepper flakes and 1 teaspoon salt in a small saucepan over medium heat.
5
Bring to a simmer, stirring until the sugar dissolves; remove from the heat.
6
Remove the pork from the refrigerator about 30 minutes before grilling.
7
Preheat a grill to medium high.
8
Cook the pork, turning occasionally, until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 20 minutes.
9
Transfer to a cutting board and let rest 15 minutes.
10
Meanwhile, brush the corn with olive oil; grill, turning, until marked, about 5 minutes.
11
Slice the pork and drizzle with the sauce.
12
Serve with the corn.
13
Per serving: Calories 442; Fat 11 g (Saturated 3 g); Cholesterol 111 mg; Sodium 1,143 mg; Carbohydrate 44 g; Fiber 7 g; Protein 41 g
14
Photograph by Yunhee Kim

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon paprika, Kosher salt and freshly ground pepper, 1 teaspoon packed light brown sugar, 1 teaspoon ground cumin, and more.

Yes, Grilled Pork Tenderloin With Corn on the Cob falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Pork Tenderloin With Corn on the Cob

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