Gluten-Free Grilled Pork Tenderloin with Air Fryer Corn on the Cob
This gluten-free summer party recipe features juicy grilled pork tenderloin paired with air fryer corn on the cob. The pork is marinated in a simple blend of herbs and citrus for fresh flavor, while the corn cooks quickly in the air fryer for a tender, slightly charred side. The dish is easy to prepare in advance and serves well for outdoor gatherings.
Ingredients
680 grams pork tenderloin (trimmed and patted dry)
2 tablespoons olive oil (for marinade)
2 tablespoons fresh lemon juice (for marinade)
3 pieces garlic cloves (minced)
1 tablespoon fresh rosemary (chopped)
1 teaspoon salt (divided)
0.5 teaspoon black pepper (divided)
4 ears corn on the cob (husks and silk removed)
2 tablespoons butter (melted, for corn)
0.5 teaspoon smoked paprika (for corn seasoning)
Instructions
In a bowl, combine olive oil, lemon juice, minced garlic, chopped rosemary, half the salt, and half the black pepper. Place the pork tenderloin in a resealable bag or shallow dish and pour the marinade over it. Seal or cover and refrigerate for at least 30 minutes, up to 4 hours.
Preheat the grill to medium-high heat (about 200°C / 400°F). Remove pork from marinade and pat dry with paper towels. Season pork evenly with remaining salt and black pepper.
Grill the pork tenderloin for about 20 minutes, turning every 5 minutes to ensure even cooking. Use a meat thermometer to check internal temperature; pork is safe at 63°C / 145°F. Remove from grill and let rest for 5-10 minutes before slicing.
While pork is grilling, prepare the corn. Brush each ear with melted butter and sprinkle with smoked paprika and a pinch of salt.
Place the corn in the air fryer basket in a single layer. Cook at 200°C / 400°F for 10-12 minutes, turning halfway through, until the corn is tender and lightly charred.
Slice the rested pork tenderloin into medallions. Arrange on a serving platter with the air-fried corn on the cob. Serve immediately.
Equipment
grill
meat thermometer
air fryer
mixing bowl
basting brush
resealable plastic bag or shallow dish
Tips
Use a meat thermometer to verify the pork reaches a safe internal temperature of 63°C / 145°F before removing from the grill.
Patting the pork dry before grilling helps achieve a better sear and grill marks.
Marinate the pork for at least 30 minutes but no longer than 4 hours to avoid overpowering the meat with citrus acidity.
Turn the corn halfway through air frying to ensure even cooking and charring.
Letting the pork rest after grilling allows juices to redistribute, keeping the meat moist.
Substitutions
Replace pork tenderloin with boneless chicken breasts or thighs, adjusting cooking time accordingly.
Use avocado oil or another neutral oil instead of olive oil for the marinade.
If you don't have an air fryer, grill the corn on the cob directly on the grill over medium heat, turning frequently until tender.
Storage Instructions
Store leftover grilled pork and corn in airtight containers in the refrigerator for up to 3 days. Reheat pork gently in a low oven or microwave to avoid drying out. Corn can be reheated in the air fryer or microwave.
Tip for Juicy, Evenly Grilled Pork Tenderloin
Variations to Try
- For a subtle heat, add 1/4 teaspoon cayenne pepper to the marinade along with the other herbs and lemon juice.
- Replace the tablespoon of fresh rosemary with 1 tablespoon of fresh thyme for a different herbal note.
- Instead of smoked paprika, sprinkle 1/2 teaspoon of chili powder on the buttered corn before air frying for a spicier flavor.
How this compares, and what to cook next
This recipe grills the pork tenderloin to develop a sear and grill marks that oven roasting does not produce. Grilling also adds a subtle smoky flavor when cooked at medium-high heat and turned regularly. The air fryer cooks the corn without water, preserving flavor and creating a slight char from the butter and smoked paprika. This method is faster and avoids the dilution that boiling causes.
- Slow Cooker Creamy White Chicken Chili — a hands-off protein-rich dinner option
- Garlic Butter Shrimp with Lemon Asparagus for Two — shares a citrus and garlic flavor profile compatible with grilled pork
Cook pork to the safe internal temperature of 63°C / 145°F, measured with a meat thermometer in the thickest part, then let it rest. This ensures juiciness and safety. For reference, the USDA safe minimum internal temperature chart lists safe temperatures for all meats.
