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
How to Make It
Process first 7 ingredients in a food processor 30 seconds or until blended.
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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