Yield
Makes 4 servings

After grilling the pork, divide one tenderloin into three equal portions, and set aside two tenderloins and two-thirds of the divided one to use later in the week. Serve pork and corn with Lemony Potato Salad (southernliving.com/lemony-potato-salad).

 

Hands-on 55 min.; Total 1 hour, 35 min.

 

How to Make It

Step 1

Process first 7 ingredients in a food processor 30 seconds or until blended.

Step 2

Remove silver skin from pork, leaving a thin layer of fat. Pat tenderloins dry; rub with oil, and coat with spice mixture. Let pork stand at room temperature 30 minutes. Pull back husks from corn; remove and discard silks. Tie husks together with kitchen string to form handles. Rinse and dry exposed cobs.

Step 3

Preheat grill to 350° to 400° (medium-high) heat. Grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted in thickest portions registers 145°. Remove pork from grill, and let stand at room temperature 10 to 15 minutes. Thinly slice one and one-third tenderloins; reserve remaining two and two-thirds tenderloins for Pork Tenderloin Wraps and Pork, Mango, and Tomato Salad.

Step 4

Meanwhile, grill corn, covered with grill lid, 15 minutes or until golden brown, turning occasionally. Sprinkle with desired amount of salt and pepper. Reserve 2 ears corn for later use. Serve remaining corn with Grilled Pork Tenderloins.

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