Grilled pork tenderloin with corn

Ingredients:

For pork:

• 1 tbsp paprika
• Coarse salt and freshly ground pepper
• 1 teaspoon light brown sugar
• 1 tsp ground cumin
• 1 teaspoon mustard powder
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 2 tsp olive oil, plus more for greasing the grill
• 2 small pieces of pork tenderloin (total weight 600 - 700 g)
• 4 ears of corn, husked

For the sauce:

• 3/4 cup apple cider vinegar
• 3 tablespoons light brown sugar
• 2 tbsp. ketchup
• 1/2 tsp dried pepper flakes
• Coarse salt

Preparation:

1. Marinate the meat: In a bowl, combine paprika, 2 teaspoons salt, 1/2 teaspoon pepper, brown sugar, cumin, mustard powder, onion powder, and garlic powder. Rub the pork with the mixture and wrap tightly in a plastic bag. Refrigerate the meat and marinate for 3 to 6 hours.
2. Prepare the sauce: Combine vinegar, 1/2 cup water, brown sugar, ketchup, pepper flakes, and 1 teaspoon salt in a saucepan. Place the saucepan on the stove and heat, stirring, until the sugar dissolves.
3. Remove the pork from the refrigerator 30 minutes before cooking. Preheat the grill to medium-high. Brush the grill grates with olive oil.
   
   Place the meat on the grill and cook over direct heat, turning, for 20 minutes. Check for doneness by inserting a thermometer into the thickest part of the meat; the thermometer should read 140-145°F (60-63°C). Transfer the meat to a cutting board and let it rest for 15 minutes.
4. Meanwhile, brush the corn cobs with olive oil. Place on the grill and cook, turning, for 5 minutes. Slice the pork and drizzle with the sauce. Serve with the corn.