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

Directions

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. 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.

2. 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.

3. 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.

4. 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.

Email to a friend | Print this recipe | Back