Grilled Pork Tenderloin With Buttered Corn on the Cob

• 1/4 c. Black pepper
• 1/4 c. sweet paprika
• 2 tbsp. garlic
• 1 tbsp. dry mustard
• 1 tbsp. celery seed
• 1 tbsp. dark brown sugar
• 2 tsp. kosher or sea salt
• 1/2 c. butter
• 1/4 c. fresh chives
• three 1-lb. pork tenderloins
• 2 tbsp. olive oil
• 6 ear corn

1. Combine rub ingredients in a glass jar with a tight-fitting lid and shake to blend.
2. Combine butter and chives in a small bowl.
3. Preheat grill to hot.
4. In a glass baking dish, coat tenderloins with the olive oil and sprinkle 2 or 3 Tbsp.
5. rub on each.
6. Pull back husks from each ear of corn and remove silks.
7. Brush each ear with about 1 Tbsp.
8. chive butter and pull husks back over corn.
9. Put everything on a baking sheet and take out to the grill.
10. Grill pork and corn, turning several times, for 15 to 20 minutes.
11. The corn may be done after 10 minutes, so watch it.
12. The internal temperature of the pork should be about 150 degrees F for medium doneness.
13. Let the meat stand for 5 minutes, then slice and serve with the corn.
14. (Serve about half of the pork and 4 ears corn with this meal; pack up remaining food for salad another night.)
15. Grill pork and corn, turning several times, for 15 to 20 minutes.
16. The corn may be done after 10 minutes, so watch it.
17. The internal temperature of the pork should be about 150 degrees F for medium doneness.
18. Let the meat stand for 5 minutes, then slice and serve with the corn.
19. (Serve about half of the pork and 4 ears corn with this meal; pack up remaining food for salad another night.)

black pepper, sweet paprika, garlic, dry mustard, celery, brown sugar, kosher, butter, fresh chives, three, olive oil, corn

Taken from www.delish.com/recipefinder/grilled-pork-tenderloin-with-buttered-corn-on-the-cob (may not work)