grilled pork tenderloin with bacon-corn relish

prep time: 15 minutes
cook time: 55 minutes
ready in: 1 hour, 10 minutes

makes: 8 servings, 6 oz. each


  • 3 ears fresh corn on the cob, shucked
  • 4 Tablespoons maple syrup
  • 3 slices bacon, diced small
  • 1 teaspoon chopped fresh sage
  • 3 pork tenderloins, about 12 oz. each
  • Salt and pepper to taste

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Cook corn in boiling water for 4 minutes. Remove and allow to cool to room temperature.
  2. Over a medium fire, grill corn for 2–3 minutes or until lightly brown. Brush on maple syrup and continue to grill for an additional 2–3 minutes or until syrup begins to caramelize.
  3. Remove corn from grill and cool. With a sharp knife, remove kernels from cob.
  4. In a sauté pan, cook bacon over medium heat until crisp, about 5 minutes. Add onion and cook for an additional 4–5 minutes.
  5. Add corn and cook for 2 minutes. Remove corn mixture from heat, stir in sage, set aside.
  6. Rub salt and pepper on tenderloins, then grill for about 12 minutes, turning frequently.
  7. Remove tenderloins from heat; allow them to rest 5 minutes. Then carve each into 1/2 inch slices. Spoon some relish over each portion and serve.
  8. Serving Suggestion: Serve with a side salad or grilled zucchini

per serving: 240 calories, 8g fat, 3g saturated fat, 90mg cholesterol, 270mg sodium, 14g carbohydrate, 1g fiber, 8g sugars, 28g protein