American · Dinner
Grilled Pork Tenderloin
Pork tenderloin rubbed with brown sugar, smoked paprika and garlic, grilled over medium-high heat until crusted and juicy. Sliced into medallions and finished with a maple-mustard glaze. Served alongside charred corn with lemon.
$5
15 minsPrep
18 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
475Calories
45.6gProtein
16.4gFat
38.4gCarbs
28.3gSugar
3.1gFiber
1544mgSodium
137mgChol
3.1gSat Fat
680mgPotassium
42mgCalcium
1.8mgIron
0.9mcgVitamin B12
12mgVitamin C
gluten-free
egg-free
protein-rich
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Combine brown sugar, smoked paprika, minced garlic, salt and black pepper, then rub over pork tenderloin with olive oil until evenly coated.
2
Grill
Sear tenderloin on grill over medium-high heat, turning every 3-4 minutes for about 15 minutes until crust is deep brown and internal temperature reaches 63C.
3
Glaze
Whisk Dijon mustard with maple syrup, brush over pork during last 2 minutes over medium-high heat until glaze bubbles and turns glossy.
4
Grill
Char corn ear alongside over medium-high heat, rolling occasionally for about 8 minutes until kernels are spotted and tender.
5
Rest
Let tenderloin rest for 5 minutes.
6
Plate
Slice tenderloin into thick medallions, set beside charred corn and squeeze lemon quarter over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork tenderloin
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp smoked paprika
- 4 cloves4 cloves garlic
- 2 tbsp30ml Dijon mustard
- 2 tbsp30ml maple syrup
- 2 tbsp30ml olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 small ear (200g) corn
- 11 lemon
