I picked up the June issue of Food Network Magazine and basically want to make every single page but I obviously have to settle down and cook one thing at a time! Today I started with the Grilled Pork Tenderloin with Corn on the Cob, as featured on page 148. So simple and delicious! I cooked my corn in foil, with butter and salt rather than directly on the grill, as I like it to kind of steam/poach in the melted butter... I changed the sauce a little bit by adding sriracha rather than the red pepper flakes they called for and was really happy at how it turned out - this would also be a great rub/sauce for chicken too! Enjoy!
1 large pork tenderloin
4 ears of corn, remove the leaves and silk
1 tbsp paprika
2 tsp sea salt
1/2 tsp fresh ground black pepper
1 tsp packed light brown sugar
1 tsp ground cumin
1 tsp Keen's Mustard Powder (not sure if available in the States, but this stuff is the bomb!)
1/2 tsp onion powder (I crused about a tbsp of onion flakes in my mortar)
1/2 tsp garlic powder
1-2 tsp olive oil to coat the tenderloin with
3/4 cup apple cider vinegar
3 tbsp packed brown sugar
2 tbsp ketchup
1/2 tsp sriracha sauce
At least 3 hours before you want to bbq, prepare the spice rub. Spread out a big piece of Saran Wrap and lightly oil the tenderloin. Work the spice rub into the tenderloin with your fingers and wrap it up tightly in the plastic - then throw in the fridge for 3-6 hours.
|You can reserve extra spice rub as long as you didn't touch it|
with your ditry pork hands!
|After one turn... foiled corn in the background...|
Back to the bbq: when the internal temp gets to about 140-145, remove from the bbq and let rest for about 15 minutes. Slice, drizzle with the sauce and serve!! With more of the spicy sauce if you're inclined! And the buttery yummy corn! Oh and I also had some potatoes ;)
So looking forward to a summer of grilling goodness!!