Grilled Pork Tenderloin With Corn
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
List of Ingredients
For the pork and corn:
1 tablespoon paprika
Kosher salt and freshly ground pepper
1 teaspoon packed light brown sugar
1 teaspoon ground cumin
1 teaspoon mustard powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons extra-virgin olive oil, plus more for brushing
2 small pork tenderloins (about 1 1/2 pounds total)
4 ears corn, husked
For the sauce:
3/4 cup apple cider vinegar
3 tablespoons packed light brown sugar
2 tablespoons ketchup
1/2 teaspoon red pepper flakes
Kosher salt Recipe
Make the pork: Combine the paprika, 2 teaspoons salt, 1/2
teaspoon pepper, the brown sugar, cumin, mustard powder, onion
powder and garlic powder in a bowl. Rub the olive oil all over
the pork, then coat with the spice rub. Wrap each tenderloin
tightly in plastic wrap and refrigerate 3 to 6 hours.
Make the sauce: Combine the vinegar, 1/2 cup water, the brown
sugar, ketchup, red pepper flakes and 1 teaspoon salt in a small
saucepan over medium heat. Bring to a simmer, stirring until the
sugar dissolves; remove from the heat.
Remove the pork from the refrigerator about 30 minutes before
grilling. Preheat a grill to medium high. Cook the pork, turning
occasionally, until a thermometer inserted into the thickest part
registers 140 degrees F to 145 degrees F, about 20 minutes.
Transfer to a cutting board and let rest 15 minutes.
Meanwhile, brush the corn with olive oil; grill, turning, until
marked, about 5 minutes. Slice the pork and drizzle with the
sauce. Serve with the corn. From: Food Network
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