Grilled Pork Tenderloin With Corn on the Cob

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For the pork and corn:

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

For the sauce:

3/4 cup apple cider vinegar

3 tablespoons packed light brown sugar

2 tablespoons ketchup

1/2 teaspoon red pepper flakes

Kosher salt