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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.

Cynthia Graubart
Recipe by Southern Living August 2014

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Yield:
Makes 4 servings
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Ingredients

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Directions

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

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  • 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.

  • 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.

  • 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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