Pork Tenderloin - grilled with Corn on the Cob

By á-47

Ingredients

• FOR THE PORK AND CORN
• 1 Tbsp. paprika
• salt and pepper
• 1 tea. brown sugar
• 1 tea. cumin
• 1 tea. mustard powder
• 1/2 tea. onion powder
• 1/2 tea. garlic powder
• 2 tea. olive oil
• 2 small pork tenderloins
• 4 ears corn, husked
• FOR THE SAUCE
• 3/4 cup apple cinder vinegar
• 3 Tbsp. brown sugar
• 2 Tbsp. ketchup
• 1/2 tea. red pepper flakes
• salt

Preparation

Step 1

MAKE THE PORK: combine paprika, 2 tea. salt, 1/2 tea. pepper, brown sugar, cumin, musta4rd 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 3-6 hours.

MAKE THE SAUCE: combine the vinegar, 1/2 cup water, brown sugar, ketchup, red pepper flakes and 1 tea. 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 registers 140-145 degrees, about 20 minutes. Transfer to cutting board and let rest 15 minutes.

Meanwhile brush the corn with olive oil; grill, turning, until marked, about 5 minutes.

Slice pork and drizzle with the sauce. Serve with the corn.