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A basic grilled tenderloin get a boost of flavor from this sweet smoky corn relish. Serve with vinegar-based coleslaw and fresh melon.

Grilled Pork Tenderloin with Corn-Bacon Relish

3 pork tenderloins (10 to 12 ounces each)
Salt and freshly cracked black pepper to taste
2 cups fresh or frozen corn
4 tablespoons maple syrup
3 slices of bacon, diced small
1 large yellow onion, diced small
1 teaspoon chopped fresh sage
Salt and freshly cracked black pepper to taste

1. Sauté corn with maple syrup until golden brown and caramelized. Remove from pan. Add bacon and cook over medium heat until crisp. Add onion and cook until the onion is clear. Add corn and cook 2 minutes more. Remove from heat, add sage and salt and pepper to taste. Stir well and set aside.
2. Rub tenderloins with salt and pepper and grill over a medium fire for 12 to 15 minutes, rolling every 3 to 4 minutes. Allow to stand for 5 minutes, then carve into 1/2-inch slices. Spoon about 1/4 cup relish over each portion and serve.

Serves 4.

Nutrition Facts per serving and 1/4 cup relish.
Calories 430 calories
Protein 52 grams
Fat 10 grams
Sodium 190 milligrams
Cholesterol 150 milligrams
Saturated Fat 3 grams
Carbohydrates 32 grams

Recipe provided courtesy of Pork, The Other White Meat.