Grilled Pork Tenderloin With Corn on the Cob

  1. 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.
  2. Rub the olive oil all over the pork, then coat with the spice rub.
  3. Wrap each tenderloin tightly in plastic wrap and refrigerate 3 to 6 hours.
  4. 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.
  5. Bring to a simmer, stirring until the sugar dissolves; remove from the heat.
  6. Remove the pork from the refrigerator about 30 minutes before grilling.
  7. Preheat a grill to medium high.
  8. Cook the pork, turning occasionally, until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 20 minutes.
  9. Transfer to a cutting board and let rest 15 minutes.
  10. Meanwhile, brush the corn with olive oil; grill, turning, until marked, about 5 minutes.
  11. Slice the pork and drizzle with the sauce.
  12. Serve with the corn.
  13. Per serving: Calories 442; Fat 11 g (Saturated 3 g); Cholesterol 111 mg; Sodium 1,143 mg; Carbohydrate 44 g; Fiber 7 g; Protein 41 g
  14. Photograph by Yunhee Kim

paprika, kosher salt, brown sugar, ground cumin, mustard powder, onion powder, garlic, extravirgin olive oil, pork, corn, apple cider vinegar, brown sugar, ketchup, red pepper, kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/grilled-pork-tenderloin-with-corn-on-the-cob-recipe.html (may not work)

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