Off the Grill: Grilled Pork Tenderloin & Grill Roasted Corn on the Cob

Teriyaki grilled pork tenderloin is especially great with a side of fried rice. Photo by Ryan Sherman.

By Ryan Sherman

Some of my family’s favorite foods on the grill are very simple, with pork tenderloin and corn near the top of the list.

Grilled Pork Tenderloin

There are a couple ways to prepare pork tenderloin; you can either coat it in a spice rub or marinate it in your favorite sauce. No matter which one you choose, it is important to let the pork sit for at least four to eight hours coated in rub or marinade for the best flavor. This time will allow the tenderloin to absorb the flavor and the longer you let it sit, the better.

If using a spice rub, apply a thick coat of spices to dry pork. If marinating, pork should be sitting in ¼-inch of marinade – approximately ¼- to ½-cup sauce depending on the container size and the size of your tenderloin.

Preheat your grill. You want the grill grates hot so you can get a good sear. Place the tenderloin on the grates and brush on any remaining marinade. Close the lid and sear for several minutes, until the bottom side has a dark sear line. Flip and cook for several minutes more. This locks in the juices and gives it a great crisp on the outside. Turn the heat down to medium and cook until preferred doneness.

Getting a good sear is important to the juiciness of your pork tenderloin. Photo by Ryan Sherman.

The less flips you do, the better. I usually cook each side twice, flipping once to sear and once to cook. Using a digital thermometer to check the temperature in a few of the thicker spots will ensure pork is cooked thoroughly (140 to 160 degrees is the ideal temperature range from rare to well, respectively).

Let the tenderloin rest for three to five minutes off the grill; this will make it a tad more done and redistribute the juices. Slice into about one-inch thick sections, serve and enjoy!

Grill Roasted Corn on the Cob

The hues of fall are upon us, which means the end of sweet corn season. You can cook corn many ways but roasting corn on the grill is one of the best.

Prepare the corn by leaving the husks on but removing any loose pieces and twisting off the exposed silk. Soak in water for two to four hours (a cooler works great for soaking many ears). Preheat your grill and then set to medium. Place the husked corn on the grates. Cook on each side for three to five minutes at a time then flip so you get an even cook. The husks should get crisp and burn a little, but don’t let them start on fire.

After 15 to 20 minutes cook time, remove from the grill and allow to cool for a couple of minutes. Pull back the husks or remove them entirely. You can also cut corn off the cob, add a little butter and salt, and dig in.

I miss corn when it’s out of season so during the peak of corn growing, we buy dozens of ears for freezing. Freezer corn makes it easy to enjoy those delicious golden kernels all year long.

To make freezer corn, simply grill corn and cut it off the cob. If needed, add a little salt to kernels. Place in freezer bags and put in the freezer. I measure out one to two cups per bag so that I am able to pull a bag out for tacos, salads and soups or as a side dish.