Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
June 30 2021
Grilled Pork Tenderloin With Corn on the Cob
Image From foodnetwork.com
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
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.