Pork Tenderloin with Spicy Corn on the Cob - Bogle Vineyards

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Pork Tenderloin with Spicy Corn on the Cob


The Dry Rub

  • ¼ cup chili powder
  • 2 T. sweet paprika
  • 2 T. smoked paprika
  • 2 T. salt
  • 1 T. garlic powder
  • 1 T. cumin
  • 1 T. ground pepper
  • Mix all ingredients together in a shallow bowl. The chili rub will store in an airtight container for several weeks. You may decide to always have some of this on hand!


  • 1 package pork tenderloin (2 pieces)
  • 4 ears of corn, unshucked
  • 1 stick of unsalted butter, room temperature
  • Zest of 2 limes
  • 2 T. fresh parsley, finely chopped
  • 2 T. fresh cilantro, finely chopped
  • 1 cup queso fresco, grated

Cooking Instructions:

  • Trim any excess fat or silver skin from the tenderloins. Rub with a couple tablespoons of the spice mixture, enough to coat, and cover and place in the refrigerator until ready to cook. (From 1 hour, up to 24 hours.)
  • Soak the corn in a large container or clean sink of water for 1 hour.
  • Make the lime butter: combine the butter, the lime zest, fresh herbs and salt and pepper to taste. Mix well and spread onto a large plate. Spread the queso fresco on another plate.
  • Preheat a gas or charcoal grill to medium high heat.
  • Put the soaked cobs on the hot grill and cook for 30-40 minutes turning frequently. (The corn is done when it feels a bit soft to the touch.)
  • When the corn seems almost done, make room on the grill for the tenderloins. Place both loins directly on the grill and close the lid.
  • Cook the pork, turning about every 4-5 minutes, for about 12 minutes. Pork is done when a meat thermometer reads 150 degrees. Remove from heat, cover with foil and allow to rest.
  • Remove the corn and allow to cool about 2-3 minutes. As soon as you can handle, carefully peel back the husks. Remove as much silk as you can. Roll the hot cobs in the lime butter, then immediately in the queso fresco. Sprinkle with a bit of the chili rub and garnish with more cilantro and parsley.
  • Slice the pork tenderloin into 1/2” slices on the bias.

Recipe Notes

Pork tenderloin is an easy and appetizing way to enjoy the grill any time of year! Add this fun side dish, whose roots come from the colorful street vendors of Mexico, and you have a pair that will be a favorite for years to come. Use the dry rub for both the corn and pork to carry flavors through the entire meal. (Makes 4 servings)

Suggested Wine Pairing

Serve several slices of the pork with a piece of corn on the cob. Add a small side salad or slice of sweet watermelon to your plate…and don’t forget the wine! A glass of our Reserve Sauvignon Blanc or Merlot will be the perfect complement to this great meal! Enjoy!

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