Grilled Pork Tenderloins with Corn on the Cob
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.
- 1/4 cup firmly packed light brown sugar
- 2 tablespoons kosher salt
- 2 tablespoons paprika
- 2 tablespoons dry mustard
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 4 (1-lb.) pork tenderloins
- 4 teaspoons olive oil
- 6 ears fresh corn, in husks
- Kitchen string
- 1. Process first 7 ingredients in a food processor 30 seconds or until blended.
- 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.
- 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.
- 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.
Only you will be able to view, print, and edit this note.Add Note