Photo
August 23, 2012
3 notes
Grilled Pork Tenderloin with Corn on the Cob Ingredients: For the Pork and Corn 1 Tablespoon Paprika Kosher Salt and Freshly Ground Pepper 1 Teaspoon Packed Light Brown Sugar 1 Teaspoon Ground Cumin 1 Teaspoon Mustard Powder 1/2 Teaspoon Onion Powder 1/2 Teaspoon Garlic Powder 2 Teaspoons Extra-Virgin Olive Oil, Plus More for Brushing 2 Small Pork Tenderloins (About 1.5lbs Total) 4 Ears Corn, Husked For the Sauce 3/4 Cup Apple Cider Vinegar 3 Tablespoons Packed Light Brown Sugar 2 Tablespoons Ketchup 1/2 Teaspoon Red Pepper Flakes Kosher Salt Directions: Make the pork: Combine the paprika, 2 teaspoons salt, 1/2 teaspoon pepper, the brown sugar, cumin, mustard powder, onion powder and garlic powder in a bowl. Rub the olive oil all over the pork, then coat with the spice rub. Wrap each tenderloin tightly in plastic wrap and refrigerate 3 to 6 hours. Make the sauce: Combine the vinegar, 1/2 cup water, the brown sugar, ketchup, red pepper flakes and 1 teaspoon salt in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves; remove from the heat. Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium high. Cook the pork, turning occasionally, until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 15 minutes. Meanwhile, brush the corn with olive oil; grill, turning, until marked, about 5 minutes. Slice the pork and drizzle with the sauce. Serve with the corn.

Grilled Pork Tenderloin with Corn on the Cob

Ingredients:

For the Pork and Corn

  • 1 Tablespoon Paprika
  • Kosher Salt and Freshly Ground Pepper
  • 1 Teaspoon Packed Light Brown Sugar
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Mustard Powder
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Garlic Powder
  • 2 Teaspoons Extra-Virgin Olive Oil, Plus More for Brushing
  • 2 Small Pork Tenderloins (About 1.5lbs Total)
  • 4 Ears Corn, Husked

For the Sauce

  • 3/4 Cup Apple Cider Vinegar
  • 3 Tablespoons Packed Light Brown Sugar
  • 2 Tablespoons Ketchup
  • 1/2 Teaspoon Red Pepper Flakes
  • Kosher Salt
Directions:
  1. Make the pork: Combine the paprika, 2 teaspoons salt, 1/2 teaspoon pepper, the brown sugar, cumin, mustard powder, onion powder and garlic powder in a bowl. Rub the olive oil all over the pork, then coat with the spice rub. Wrap each tenderloin tightly in plastic wrap and refrigerate 3 to 6 hours.
  2. Make the sauce: Combine the vinegar, 1/2 cup water, the brown sugar, ketchup, red pepper flakes and 1 teaspoon salt in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves; remove from the heat.
  3. Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium high. Cook the pork, turning occasionally, until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 15 minutes.
  4. Meanwhile, brush the corn with olive oil; grill, turning, until marked, about 5 minutes. Slice the pork and drizzle with the sauce. Serve with the corn.

Tags: Corn Pork Tenderloin Grill Food Network Recipe

Photo
July 29, 2012
1 note
I saw this in Fine Cooking magazine the other day and it looked so good I had to make it for dinner. I felt fancy and spoiled with this one. You can use whole wheat penne if you want it to be healthier. Penne with Crisp Prosciutto, Zucchini, and Corn Ingredients: Kosher Salt 5 Tablespoons Olive Oil 8 Thin Slices Prosciutto (About 4 oz.), Cut into Strips 1 Medium Yellow Onion, Thinly Sliced (1 Cup) 2 Small Zucchini (About 3/4 lb.), Trimmed, Quartered Lengthwise, and Cut into 1 1/2-Inch Pieces 2 Ears Sweet Corn, Shucked, Kernels Sliced Off (About 1 Cup), or 1 Cup Frozen Corn Kernels, Thawed 1/2 Cup Freshly Grated Pecorino Romano 1 lb. Dried Penne 2 Teaspoons Sherry Vinegar or Cider Vinegar Freshly Ground Black Pepper Directions: Bring a large pot of well-salted water to a boil. Meanwhile, put 2 Tbs. oil and the prosciutto in a large (12-inch) skillet, place over medium heat, and cook, stirring occasionally, until the prosciutto browns in places and becomes crisp, about 5 minutes. Transfer the prosciutto to a large plate lined with paper towels. Add 1 Tbs. oil and the onion to the skillet, sprinkle with 1/2 tsp. salt, and cook, stirring occasionally, until the onion softens completely and turns light brown, about 6 minutes; add 1 or 2 Tbs. water to the skillet if the onion starts to stick or burn. Add the zucchini and corn, sprinkle with 1/4 tsp. salt, and cook, tossing occasionally, until the zucchini becomes tender, 4 to 5 minutes. Remove from the heat and stir in half the Pecorino-Romano and all the mint. Add the penne to the pot of boiling water and cook according to the package directions. Reserve 1/2 cup of the pasta water and then drain the pasta. Add the pasta, the remaining 2 Tbs. oil, the vinegar, and 1 tsp. black pepper to the skillet with the zucchini and corn mixture. Set the skillet over medium heat and cook, stirring, for 1 minute so the pasta mixes with the vegetables. Add the reserved pasta water and stir. Serve sprinkled with the crisp prosciutto and the remaining Pecorino-Romano.

I saw this in Fine Cooking magazine the other day and it looked so good I had to make it for dinner. I felt fancy and spoiled with this one. You can use whole wheat penne if you want it to be healthier.

Penne with Crisp Prosciutto, Zucchini, and Corn

Ingredients:

  • Kosher Salt
  • 5 Tablespoons Olive Oil
  • 8 Thin Slices Prosciutto (About 4 oz.), Cut into Strips
  • 1 Medium Yellow Onion, Thinly Sliced (1 Cup)
  • 2 Small Zucchini (About 3/4 lb.), Trimmed, Quartered Lengthwise, and Cut into 1 1/2-Inch Pieces
  • 2 Ears Sweet Corn, Shucked, Kernels Sliced Off (About 1 Cup), or 1 Cup Frozen Corn Kernels, Thawed
  • 1/2 Cup Freshly Grated Pecorino Romano
  • 1 lb. Dried Penne
  • 2 Teaspoons Sherry Vinegar or Cider Vinegar
  • Freshly Ground Black Pepper

Directions:

  1. Bring a large pot of well-salted water to a boil. Meanwhile, put 2 Tbs. oil and the prosciutto in a large (12-inch) skillet, place over medium heat, and cook, stirring occasionally, until the prosciutto browns in places and becomes crisp, about 5 minutes. Transfer the prosciutto to a large plate lined with paper towels.
  2. Add 1 Tbs. oil and the onion to the skillet, sprinkle with 1/2 tsp. salt, and cook, stirring occasionally, until the onion softens completely and turns light brown, about 6 minutes; add 1 or 2 Tbs. water to the skillet if the onion starts to stick or burn. Add the zucchini and corn, sprinkle with 1/4 tsp. salt, and cook, tossing occasionally, until the zucchini becomes tender, 4 to 5 minutes. Remove from the heat and stir in half the Pecorino-Romano and all the mint.
  3. Add the penne to the pot of boiling water and cook according to the package directions. Reserve 1/2 cup of the pasta water and then drain the pasta. Add the pasta, the remaining 2 Tbs. oil, the vinegar, and 1 tsp. black pepper to the skillet with the zucchini and corn mixture. Set the skillet over medium heat and cook, stirring, for 1 minute so the pasta mixes with the vegetables. Add the reserved pasta water and stir. Serve sprinkled with the crisp prosciutto and the remaining Pecorino-Romano.

Tags: Penne Pasta Healthy Prosciutto Zucchini Corn Fine Cooking Cooking Recipe