Grilled Pork Tenderloin With Corn on the Cob (Food Network Kitchens) |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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 |
Directions:
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. 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.
2. 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.
3. 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.
4. 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.
5. 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
6. Photograph by Yunhee Kim
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