Categories: Meals

Ingredients

• For the pork and corn:
• 1 tbsp paprika
• Kosher salt and black pepper
• 1 tsp light brown sugar
• 1 tsp ground cumin
• 1 tsp mustard powder
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 2 tsp olive oil
• 2 small pork tenderloins
• 4 ears corn, husked
• For the sauce:
• 3/4 cup apple cider vinegar
• 3 tbsp light brown sugar
• 2 tbsp ketchup
• 1/2 tsp red pepper flakes
• Kosher salt

Directions

1. Make the pork: Combine the paprika, 2 tsp salt, 1/2 tsp pepper, 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 3-6 hrs.

2. Make the sauce: Combine the vinegar, 1/2 cup water, brown sugar, ketchup, red pepper flakes and 1 tsp 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 fridge about 30 minutes before grilling. Preheat grill to medium high. Cook the pork, turning occasionally, until it reaches 145, 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.

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