Feb 2, 2012

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

Rating: 5 stars

1 Reviews

Grocery List

Fresh Produce

  • 5 ear fresh corn, husked
  • 0.25 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 tbsp extra-virgin olive oil
  • 0.75 tsp freshly ground black pepper
  • 1.25 tsp kosher salt


  • 2 tbsp cider vinegar
  • 0.25 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.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

James P

Fantastic Recipe

I didn't want to eat corn on the cob again, but corn is in prime season now. The creamed corn was a great alternative and the tenderloin tasted even better than it smelled as it marinated. We added grilled asparagus and tomatoes for a healthful and delicious Summer meal.

Type of Griller


Would you recommend this recipe? YES

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Pork Tenderloins with Creamy Corn