Photo: Grilled Pork Tenderloin With Corn on the Cob Recipe
Ingredients
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
Directions
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. Rub the olive oil all over the pork, then coat with the spice rub. Wrap each tenderloin tightly in plastic wrap and refrigerate 3 to 6 hours.
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. Bring to a simmer, stirring until the sugar dissolves; remove from the heat.
Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium high. Cook the pork, turning occasionally, until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 15 minutes.
Meanwhile, brush the corn with olive oil; grill, turning, until marked, about 5 minutes. Slice the pork and drizzle with the sauce. Serve with the corn.
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
Photograph by Yunhee Kim
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By lizy.vee
Miami, FL
on October 09, 2012
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This recipe was so easy to follow and preparation was fast and simple! This was my first time making pork tenderloin and I was amazed at how delicious it was! My boyfriend fell in love with it and couldn't stop telling friends/family of how good it was. The seasonings give it just the right amount of flavor. I served this with corn on the cob and broccoli with ranch dressing.
By aim1009
Oklahoma
on October 05, 2012
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This was the easiest recipe for grilling pork tenderloin. Even my 3 year old gobbled it up! We made this just last week and we are making it again this week. The pork was very tender and juicy. I followed the directions, for the sauce, exactly and it turned out great. It wasn't sticky at all. It had the consistency of an au jus sauce. I highly recommend this recipe, especially if you are not much of cook like me. : Thanks to Food Network Magazine for providing such a great recipe that's extremly easy and sooooo tasty.
By TheMomChef
Winston Salem, NC
on July 31, 2012
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You know a dish is good when it's supposed to serve 4 and it's devoured by 3 (including a 6 year-old. The pork was tender, juicy and full of flavor from the rub and sauce. The sauce is not supposed to simmer down to stickiness, but should be more like a 'mop sauce'. You can read my full review at Taking On Magazines One Recipe At A Time.
Read all 12 reviews