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Pork Tenderloins with Creamy Corn

Recipe from Weber's Way to Grill™ by Jamie Purviance

  • People

    Serves 4 to 6

  • Prep Time

    25 mins

  • Marinating Time

    1 to 3 h

  • Grilling Time

    25 to 30 mins

Ingredients
Instructions

the Ingredients

20151023095349 Wtg Pork 8

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)

Special Equipment

  • instant-read thermometer

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Instructions

  • 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.
  • 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.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
    Prepare the grill for cooking over medium heat (400°F).
  • Lightly brush the corn with oil. Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed, until browned in spots and barely tender, about 10 minutes, turning occasionally. Using a sharp knife, cut the corn kernels off the cobs.
    Lightly brush the corn with oil. Brush the cooking grates clean. Grill the corn over medium heat, with the lid closed, until browned in spots and barely tender, about 10 minutes, turning occasionally. Using a sharp knife, cut the corn kernels off the cobs.
  • In a medium skillet over medium heat on the stove, warm 2 tablespoons of oil. Add the onion and scallions. Cook for 3 to 4 minutes, stirring occasionally, until they are tender. 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.
  • Grill the tenderloins over direct medium heat, with the lid closed, until the outsides are evenly seared and the centers are barely pink, 15 to 20 minutes, turning every 5 minutes. The internal temperature of the tenderloins should be 145°F when fully cooked. Remove from the grill and let rest for 3 to 5 minutes.
    Grill the tenderloins over medium heat, with the lid closed, until the outsides are evenly seared and the thickest part of the pork tenderloin registers 145°F (or your preferred doneness), 15 to 20 minutes, turning every 5 minutes. The internal temperature of the tenderloins should be 145°F when fully cooked.
    Grill the tenderloins over direct medium heat, with the lid closed, until the outsides are evenly seared and until an instant-read thermometer inserted into the thickest part of the pork tenderloin registers 145°F (or your preferred doneness), 15 to 20 minutes, turning every 5 minutes. The internal temperature of the tenderloins should be 145°F when fully cooked.
  • Meanwhile, warm the corn mixture over medium heat on the stove. Cut the tenderloins crosswise into ½-inch slices. Arrange the slices on a platter or individual plates. Serve warm with the creamy corn.

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