Brown Sugar-Glazed Pork and Grilled Corn

Photo: psfreeman

When cutting corn off the cob, place your cutting board in a rimmed baking sheet to catch flying kernels and juices. Recipe by Kate Merker and Sara Quessenberry, August 2010. From the Real Simple website:

Yield: 4 servings
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Recipe Time

Prep Time:
Cook Time:
Rest: 5 Minutes


  • 1/4 cup(s) Worcestershire sauce
  • 2 tablespoon(s) brown sugar
  • 1 pork tenderloin (about 1 1/4 pounds total)
  • Kosher salt and black pepper
  • 4 ear(s) corn, shucked
  • 2 tablespoon(s) unsalted butter
  • 2 sliced scallions


  1. 1. Heat grill to medium-high. In a small bowl, mix together the Worcestershire sauce and brown sugar.
  2. 2. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper.
  3. 3. Grill the pork, turning often, until the internal temperature reaches 150° F, 20 to 25 minutes. Brush with the Worcestershire mixture during the last 5 minutes of cooking. Let rest for at least 5 minutes before slicing.
  4. 4. Meanwhile, grill the corn, turning occasionally, until slightly charred, 6 to 8 minutes.
  5. 5. Cut the kernels off the cobs, place in a bowl, and toss with the butter, scallions, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the pork.
March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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