Honey-Mustard Glazed Pork Tenderloin with Grilled Corn

Method

1. 1Set up the grill for two-zone cooking (direct high heat on one side, indirect medium heat on the other side, roughly 180°C).
2. 2Trim excess fat from the pork tenderloin. In a small bowl, whisk together honey, dijon mustard, soy sauce, garlic powder, paprika powder, salt, and black pepper.
3. 3Brush the corn cobs with rapeseed oil and lightly season with salt. Brush half of the honey-mustard glaze over the whole pork tenderloin.
4. 4Sear the pork tenderloin directly over high heat for 2 minutes per side until nicely browned, then move to indirect heat. Place corn cobs over direct heat.
5. 5Grill the pork under the lid for 12 to 15 minutes, brushing occasionally with remaining glaze, until the core reaches 68°C. Turn corn frequently until kernels are charred and tender.
6. 6Remove pork from the grill and let it rest on a cutting board for 5 to 10 minutes before slicing into medallions. Serve with grilled corn.