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

Login to Write a Review

Rating: 5 stars

Nov 27, 2013

wayne d

Great Multipurpose Grill

This is by far the best grill I have ever owned. My old grill gave up the ghost, finding repair parts was impossible, and after looking for nearly a year I finally settled on getting a premium grill. I did tons of research, and frankly there were many possibilities. For the price point, brand backing, and overall utilitarian style of cooking I chose Weber.

Initially I cooked up some chicken, and a few steaks. I wanted to acclimate myself to the new grill and figure out how to best cook on it. After a few outings I have settled into a groove. The grill performs well in both HOT and COLD weather, which I really like. I do enjoy using the searing station part of the grill. Even though its not that nice 1000 degree F temp some infrared searing stations advertise, I found with a little patience you can get all the heat you need to give that great look and flavor of Chop House style meats.

I smoked a couple sets of rib on this baby. The first outing, I simply did not give myself enough time to do a slow cook, but the silver lining was there, the knowledge that I was not only going to be able to grill, but also slow cook on this baby. My second outing was near perfection. Along with allowing for adequate time to smoke my ribs, I also moved to using larger chunks of wood for smoking. Some folks mistake smoking as having to have billowing clouds of smoke coming from your kit. It works, but thats not what it is about. The flavor of the wood (in this case hickory), comes from the coal that is created by igniting the wood, and so forth through that process of getting a nice clean burn from it. The additional heat is negligible, but all in all the flavor is from a clean burn. Chips, which I used my first go around, just burn out too fast. I also recommend getting some extra disposable drip trays for smoking. Here is the deal, those little trays make perfect smoke boxes. I added in some 3 inch cubes of hickory. You can ignite them using the built-in smoke box, and then move them to the tray. Cover with some punctured foil, and place opposite of the smoke box, and you get a nice evenly distributed smoked heat.

During my most recent outing here in North Texas, we had some sleet and rain come through. While there was a slight drop in temp from the built-in temp gauge, grill temp did not drop. I really look forward to cooking more and more on this grill as my travel schedule changes. For the most part, it is a perfect utilitarian grill. I suspect my love for smoked meats will involve a kettle set-up like my dad uses.

All in all, I see no reason for anyone looking in this price point to look any further. I have read the testimonials of folks being able to get Weber parts 15 years down the road, which for me made sense in the purchasing decision. That coupled with the reliability of this kit, it truly is worth the extra few bucks. The only negative I have, which does not impact performance in my case, I wish they had built-in lights under the hood, and fixed options for digital temp gauges. I would gladly pay the couple hundred bucks to have these options.

Type of Griller


Would you recommend this recipe? YES

Share Recipe

Show your friends, family, and neighbors what they have to look forward to at your next barbecue.

A link to the following recipe will be included in the email:
Pork Tenderloins with Creamy Corn