Pork Tenderloin with Maple Bourbon Sauce and Grilled Corn Salad

"Cheater cheater richter rodder." That’s what my son used to say when he was little whenever someone was cheating. Well, that’s exactly what came to mind when I came up with this recipe. I didn’t have time to marinate the tenderloin, so I cooked the meat right in the marinade — a total cheat move, but it worked. The pork ends up with just the right amount of sweet and heat, and the grilled corn salad tastes like summer in a bowl. I just love my local farmer's market.

Serves 4

🥘 Ingredients

• 1 pork tenderloin

• Salt and pepper

• 1/3 cup bourbon

• 1/4 cup pure maple syrup

• 2 tablespoons soy sauce

• 2 tablespoons apple cider vinegar (divided)

• 1–2 tablespoons hot sauce (to taste)

• 2 cloves garlic, minced

• 1 onion, sliced

• Fresh thyme sprigs

• Pan drippings (for sauce)

• 1 tablespoon cornstarch

• 1 tablespoon apple cider vinegar (for slurry)

• Optional: 1 teaspoon Kitchen Bouquet or 1/2 cup BBQ sauce

🌽 Grilled Corn Salad

• 4 ears of corn

• 1/2 onion

• 1–2 jalapeños

• 1 tablespoon apple cider vinegar (or vinegar of choice)

• 1 teaspoon Dijon mustard

• Salt and pepper to taste

• 3 tablespoons olive oil

• 1 tablespoon fresh herb of choice (chives used here)

Instructions

🔥 Instructions

1. Heat grill to about 400°F.

2. Season pork generously with salt and pepper.

3. In a bowl, mix bourbon, 1 tablespoon apple cider vinegar, hot sauce, and garlic.

4. Lay onion slices in a disposable pan.

5. Place pork on top of the onions and pour the bourbon mixture over the pork. Add thyme sprigs.

6. Cover the pan with foil, place it on the grill, and close the lid.

7. Cook for 15 minutes, then remove foil, turn pork, re-cover, and cook another 10–15 minutes until the pork reaches 135°F.

8. Remove the pan from the grill. Place the pork directly over hot coals to brown until it reaches 145°F. Avoid overcooking.

9. Blend the liquid from the pan until smooth, then pour it into a saucepan.

10. Mix cornstarch with 1 tablespoon vinegar to make a slurry; add to the saucepan.

11. Stir until slightly thickened. Add Kitchen Bouquet or BBQ sauce if desired.

12. Slice pork and serve with the maple bourbon sauce.

Steps for the perfect grilled pork tenderloin and summer vegetable.

🔪 Salad Instructions

1. Wrap vegetables — wrap the onion and jalapeños in foil.

2. Place the foil packet and the 4 ears of corn (with husks) on the grill.

3. Cook for 15–20 minutes, until the corn is lightly charred and the vegetables are softened.

4. Remove everything from the grill and let cool until easy to handle.

5. Chop the onion and dice the jalapeños; add them to a mixing bowl.

6. Remove husks from the corn, cut kernels off the cob, and add to the bowl.

7. In a small bowl, whisk together vinegar, Dijon mustard, salt, pepper, and olive oil.

8. Pour dressing over the corn mixture and stir to combine.

9. Add fresh herbs and mix gently.

10. Serve chilled or at room temperature.

I served the pork and salad with fresh sliced cucumber — known as fresh pickles in Wisconsin — and it was perfect.

Put it inside of you and enjoy!