- 3 ears of corn, shucked
- 4 tablespoons maple syrup
- 3 slices of bacon, diced small
- 1 large onion, diced small
- 1 teaspoon chopped fresh sage
- Salt and freshly ground black pepper to taste
- 3 pork tenderloins (10 to 12 ounces each)
Cook the corn in boiling water for 4 minutes. Remove it and allow to cool to room temperature.
Over a medium fire, grill the corn 2 to 3 minutes, or until lightly brown. Brush on the maple syrup and continue to grill for an additional 2 to 3 minutes, or until the syrup begins to caramelize (it will turn golden brown). Remove the corn from the grill and cool.
With a sharp knife, remove the kernels from the cob.
In a saute pan cook the bacon over medium heat until crisp. about 5 minutes. Add the onion and cook an additional 4 to 5 minutes, or until the onion is clear. Add the corn and cook 2 minutes more.
Remove the corn mixture from the heat, add the sage, and season to taste with salt and pepper. Stir well and set aside.
Remove the tenderloins from the grill, allow them to stand for 5 minutes, then carve each in 1/2-inch slices. Spoon some relish over each portion of the sliced pork and serve.