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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Grilled Pork Tenderloin With Corn on the Cob

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions