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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

Condiments

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

Dairy

  • 8 fl oz heavy whipping cream

Ingredients

Paste

  • 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)

Instructions

  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

Aug 20, 2013

Arlan S

Best Grill Ever

Finally. A grill with even and consistent heat. When the six burners are on low, they are all on low. The food tastes better because it is all cooked the same. The Searing Station is HOT. Much better than my last grill with a searing burner. I used to think that a grill was a grill. Not so. I'm sold on my Summit 670. A friend has told me that I will like Weber even more when I get to experience their customer service. I love the grill and recommend it highly.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Sep 28, 2013

Lawrence S

Awesome grill

I have had two other Weber gas grills in the past and loved them. The last one was about twelve years old and ready for a rebuild and instead decided to splurge and buy the Mac Daddy Summit stainless 670. I haven't even cooked on it yet but the engineering is superb. Once we finished the assembly my Father and I said there has to be a place for the spit rod, they thought of every thing else. I started thumbing through the manual and there it was. About twenty years ago I was complaining to an acquaintance of mine about replacing burners at least twice a year on my other grills and he told me to buy a Weber. He said once you buy a Weber you'll never buy anything else and he was absolutely correct. They're a little pricier but you get what you pay for. Like I always say : The bitterness of poor quality lingers long after the sweetness of cheap price. It would be nice if they would throw in a cookbook after spending about $2500.00 though. Thank you for a fine product. I'm a Weber fan forever.

Type of Griller

Advanced

Would you recommend this recipe? YES

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