If, after the long holiday weekend, you've still got coal or propane and the energy to cook out, I've got one last grilling recipe for you. It's from perhaps my favorite grilling book of all time, Chris Schlesinger and John Willoughby's The Thrill of the Grill. This grilled pork tenderloin dish features grilled corn kernels glazed with maple syrup that go into a relish featuring three diced slices of your favorite bacon. C'mon, you have to admit it, that sounds seriously delicious. And it is. Praise the lard, serious eaters. Praise the lard.
- 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.
Rub the tenderloins with salt and pepper to taste and grill them over a medium fire for 12 to 15 minutes, rolling them every 3 to 4 minutes to ensure even cooking. I like my pork pink, but if you don't leave it on the fire an additional 4 to 5 minutes. If you're using a meat thermometer take the meat off when it's 160 degrees.
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.