Recipes Grilled Pork Tenderloin with Corn on the Cob (Entree)

Number of Servings


    • 1 tablespoon paprika
    • 1 teaspoon packed light brown sugar
    • 1 teaspoon ground cumin
    • 1 teaspoon mustard powder
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • 2 teaspoons extra-virgin olive oil, plus more for brushing
    • 2 small pork tenderloins (about 1 ½ pounds)


    • ¾ cup apple cider vinegar
    • 3 tablespoons packed light brown sugar
    • 2 tablespoons ketchup
    • ½ teaspoon red pepper flakes
    • Kosher salt
    • 4 ears of corn on the cob





Combine paprika, 2 teaspoons salt, ½ teaspoon pepper, brown sugar, cumin, mustard powder, onion powder and garlic powder in a bowl. Rub olive oil all over the pork, then coat with spice rub.Wrap each tenderloin tightly in plastic wrap and refrigerate 3-4 hours. 


Meanwhile, brush corn with olive oil; grill, turning, about 5 minutes. Slice pork and drizzle with sauce. Serve with corn.

Nutrition Information

442 Calories; 11g Fat; 111mg Cholesterol; 1143mg Sodium, 44g Carbohydrate; 7g Fiber; 41g Protein