Grilled Pork Tenderloin with Corn on the Cob

By boscobojo

Ingredients

• For the Pork and Corn:
• 1 Tbl. paprika
• Kosher salt and freshly ground pepper
• 1 tsp. packed light brown sugar
• 1 tsp. ground cumin
• 1 tsp. mustard powder
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 2 tsp. 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 Tbl. packed light brown sugar
• 2 Tbl. Ketchup
• 1/2 tsp. red pepper flakes
• Kosher salt

Preparation

Step 1

Make the pork: Combine the paprika, 2 tsp. salt, 1/2 tsp. 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 tsp. 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 to 145 degrees, 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.