Grilling Season

It is officially grilling season. We've been waiting and waiting, and waiting for the opportunity to uncover our charcoal grill and sear some steak, grill some burgers and char some veggies. This recipe for pork tenderloin is easy, juicy, tender, and delicious! It also prompted me to grill corn, which I had never done before.  Much like roasting veggies in the oven, it caramelizes the sugar and creates a completely different flavor than boiling or steaming. 

I've made this at least half a dozen times, but the first time I made this was last summer on vacation.  Every year we rent a lake house and I carefully orchestrate a menu for the week. I prep as much as possible, bring the dry goods, and then buy meat, veggies, and fruit when we arrive. I mixed this rub at home, threw it in Tupperware, and seasoned the meat when I woke up so it had more than 6 hours to marinate. We got home from our excursion, set it on the counter while Jason fired up the grill, and less than 1 hour later, dinner was on the table.  From The Food Network:

Grilled Pork Tenderloin with Corn on the Cob

1 Tbsp. paprika

1 tsp. packed light brown sugar

1 tsp. ground cumin

1 tsp. mustard powder

1/2 tsp. onion powder

1/2 tsp. garlic powder

2 tsp. salt

1/2 tsp. pepper

2 tsp. olive oil

2 small pork tenderloins (about 1 1/2 lbs. each)

4 ears of corn, husked

1. Combine the first 8 ingredients in a bowl. Rub olive oil onto pork, coat with spice rub. Wrap each tenderloin tightly in plastic wrap and refrigerate for 3-6 hours. 

2. Remove pork from the refrigerator 30 minutes before grilling. Preheat grill to medium-high.  Cook pork, turning occasionally for about 20 minutes. The internal temp should be 145°. Transfer to a cutting board, cover with foil and let rest for 15 minutes. 

3. While pork rests, brush corn with olive oil and grill for about 5-15 minutes until grill marks appear. 

The recipe also includes a sauce, which I haven't made. Frankly, the pork and corn have so much flavor, I didn't think it was necessary. 

It also tastes great with some red skin mashed potatoes