Grilled pork tenderloin with corn

Votes: 3

Photo of the dish: Yunhee Kim

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 442, total fat 11 G., saturated fats 3 G., proteins 41 G., carbohydrates 44 G., fiber 7 G., cholesterol 111 mg, sodium 1143 mg, sugar - G.

Grilled pork tenderloin with corn - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For pork:

1 tbsp paprika
Coarse salt and freshly ground pepper
1 teaspoon light brown sugar
1 tsp ground cumin
1 teaspoon mustard powder
1/2 tsp onion powder
1/2 tsp garlic powder
2 tsp olive oil, plus more for greasing the grill
2 small pieces of pork tenderloin (total weight 600 - 700 g)
4 ears of corn, husked

For the sauce:

3/4 cup apple cider vinegar
3 tablespoons light brown sugar
2 tbsp. ketchup
1/2 tsp dried pepper flakes
Coarse salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: paprika, brown sugar, cumin, mustard powder, onion powder, garlic powder, pork, corn, apple cider vinegar, ketchup, red pepper flakes

Cooking the dish according to the recipe:

Marinate the meat: In a bowl, combine paprika, 2 teaspoons salt, 1/2 teaspoon pepper, brown sugar, cumin, mustard powder, onion powder, and garlic powder. Rub the pork with the mixture and wrap tightly in a plastic bag. Refrigerate the meat and marinate for 3 to 6 hours.
Prepare the sauce: Combine vinegar, 1/2 cup water, brown sugar, ketchup, pepper flakes, and 1 teaspoon salt in a saucepan. Place the saucepan on the stove and heat, stirring, until the sugar dissolves.

Remove the pork from the refrigerator 30 minutes before cooking. Preheat the grill to medium-high. Brush the grill grates with olive oil.

Place the meat on the grill and cook over direct heat, turning, for 20 minutes. Check for doneness by inserting a thermometer into the thickest part of the meat; the thermometer should read 140-145°F (60-63°C). Transfer the meat to a cutting board and let it rest for 15 minutes.
Meanwhile, brush the corn cobs with olive oil. Place on the grill and cook, turning, for 5 minutes. Slice the pork and drizzle with the sauce. Serve with the corn.

Categories:

recipe / Gluten-free dishes / Calorie content of prepared meals / Grill, barbecue / Grilled meat / Grilled vegetables and fruits / / Food Network - recipes / American cuisine

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