Aug 19, 2011

Pork Tenderloins with Creamy CornRecipe from Weber's Way to Grill™ by Jamie Purviance

Rating: 0 stars

7 Reviews

Serves: 4 to 6 // Prep time: 25 minutes | Marinating time: 1 to 3 hours | Grilling time: 25 to 30 minutes

Grocery List

Fresh Produce

  • 5 ears fresh corn, husked
  • .25 oz fresh oregano
  • 3 garlic cloves
  • 1 red onions
  • 3 scallions

Meat / Poultry / Seafood

  • 2 pork tenderloins, each about 1 lb

Oil and Spices

  • .5 cups extra-virgin olive oil
  • .75 tsp freshly ground black pepper
  • 1.25 tsp kosher salt


  • 2 tbsp cider vinegar
  • .25 tsp hot pepper sauce (optional)


  • 8 fl oz heavy whipping cream



  • 3 large garlic cloves
  • ¼ cup fresh oregano leaves and tender stems
  • 1 teaspoon kosher salt
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons cider vinegar
  • ½ teaspoon freshly ground black pepper

  • 2 pork tenderloins, each about 1 pound, trimmed of excess fat and silver skin

  • 5 ears fresh corn, husked
  • Extra-virgin olive oil
  • ½ cup finely chopped red onion
  • 3 scallions, thinly sliced crosswise
  • 1 cup heavy whipping cream
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh oregano
  • Hot pepper sauce (optional)


  1. Roughly chop the garlic, and then sprinkle the oregano and salt over the garlic. Continue to chop until the garlic and oregano are minced. Periodically use the side of your knife blade to press the garlic on the cutting board and create a paste. Transfer the garlic paste to a bowl and mix in the oil, vinegar, and pepper.

  2. Brush the paste all over the tenderloins. Cover and refrigerate for 1 to 3 hours. Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling.

  3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  4. Lightly brush the ears of corn with oil. Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until browned in spots and barely tender, about 10 minutes, turning occasionally. Using a sharp knife, cut the corn kernels off the cobs.

  5. In a medium skillet over medium heat, warm 2 tablespoons of oil. Add the onion and scallions; cook for 3 to 4 minutes, stirring occasionally. Add the corn kernels, cream, salt, and pepper. Mix well. Reduce the heat to low, and simmer until about half of the cream has evaporated, 5 to 7 minutes. Add the oregano and a couple dashes of hot sauce, if desired. Set aside.

  6. Grill the pork over direct medium heat, with the lid closed as much as possible, until the outsides are evenly seared and the centers are barely pink, 15 to 20 minutes, turning about every 5 minutes. The internal temperature of the tenderloins should be 150°F when fully cooked. Remove from the grill and let rest for 3 to 5 minutes.

  7. Meanwhile, warm the corn mixture over medium heat. Cut the tenderloins crosswise into ½-inch slices. Arrange the slices on a platter or individual plates. Serve warm with the creamy corn.

7 Reviews

Average Rating

Rating: 0 stars

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Rating: 5 stars

Jul 15, 2013

Brian G

Outstanding Grill

I have had this grill for three years. It's performance is unparalleled. It heats quickly and very evenly. Temperature control is very precise. You can dial in a specific temperature and hold the temperature steady with ease. It also gets plenty of heat. The BTUs this grill can generate is fantastic. A tank of gas used 3-4 times a week lasts about a month to a month and a half. Grill ignition is no hassle. Best ignition system that I have ever seen on a grill.

Components are high grade. After three years, the stainless grates have not rusted. They are still as solid as the day I got the grill. Built in igniters are all original and still work.

Built-in rotisserie and infra red burner are one of my favorite features. The spit is heavy stainless steel. I have used it to cook turkey. This is true no hassle cooking. Mount the spit, start the infra-red and turn on the motor. No flare ups and you get evenly cooked meats with minimal supervision.

Also love the smoker. It took a little experimentation to figure out how to use it effectively. The key is to remember you are slow cooking with the smoker. Too much heat from the other burners will just push the smoke from out of the grill box. After preheat, I use just the smoker burner when smoking.

The price is steep, but this grill is built to last. My friend has bought 3 $700 grills in the time i have owned my Summitt. i can see myself still using this grill in 10 years. I highly recommend this grill.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Aug 19, 2013

Edgar G


I finally decided to make the move. I purchased a Genesis back in 1998. It is still working just as great as the day I bought it. I gave it to my ex. Great cooker.

Type of Griller


Would you recommend this recipe? YES

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Pork Tenderloins with Creamy Corn