Pork Tenderloins with Creamy Corn

I'm a sucker for new recipes and this one's a keeper. Really, you have to make it..this week. Go buy some fresh corn on the cob, you'll be glad you did. Also, I didn't know how good grilled pork tenderloin could be and it only takes about 25 minutes to grille. Mmmm, it's making my mouth water....

Sorry, no picture because we ate it so fast that I didn't get a chance to photograph it. So, So, So Yummy!

Pork Tenderloins with Creamy Corn

• Serves: 4 to 6
• Prep time: 25 minutes
• Marinating time: 1 to 3 hours
• WAY TO GRILL: direct medium heat (350° to 450°F)
• GRILLING TIME: 25 to 30 minutes

Ingredients for paste

• 3 large garlic cloves
• 1/4 cup fresh oregano leaves and tender stems
• 1 teaspoon kosher salt
• 1/4 cup extra-virgin olive oil
• 2 tablespoons cider vinegar
• 1/2 teaspoon freshly ground black pepper

• 2 pork tenderloins, about 1 pound each

Ingredients for Creamy Corn

• 5 ears fresh corn, husked (you may get the same taste from frozen corn?)
• Extra-virgin olive oil
• 1/2 cup finely chopped red onion
• 3 scallions, thinly sliced crosswise, we used green onions
• 1 cup heavy cream
• 1/4 teaspoon kosher salt
• 1⁄8 teaspoon freshly ground black pepper
• 1 tablespoon finely chopped fresh oregano
• Hot sauce, optional

Directions

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. Trim the pork tenderloins of surface fat and silver skin. Brush the paste all over the surface of the meat. Cover and refrigerate for 1 to 3 hours. Allow the meat to stand at room temperature for 20 to 30 minutes before grilling. Prepare the grill for direct cooking over medium heat.

3. 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.

4. In a medium skillet over medium heat, warm 2 tablespoons of olive 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.

5. 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.

6. Remove the pork from the grill and let rest for 3 to 5 minutes before slicing. Meanwhile, warm the corn mixture over medium heat. Cut each tenderloin crosswise into slices about ½ inch thick. Arrange the slices on a platter or individual plates. Serve warm with the creamy corn.