Grilled Pork Tenderloin With Corn on the Cob

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1 tablespoon paprika

Kosher salt and freshly ground pepper

1 teaspoon packed light brown sugar

1 teaspoon ground cumin

1 teaspoon mustard powder

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

2 teaspoons extra-virgin olive oil, plus more for brushing

2 small pork tenderloins (about 1 1/2 pounds total)

4 ears corn, husked

3/4 cup apple cider vinegar

3 tablespoons packed light brown sugar

2 tablespoons ketchup

1/2 teaspoon red pepper flakes

Kosher salt

Make the pork: Combine the paprika, 2 teaspoons salt, 1/2 teaspoon pepper, the brown sugar, cumin, mustard powder, onion powder and garlic powder in a bowl. Rub the olive oil all over the pork, then coat with the spice rub. Wrap each tenderloin tightly in plastic wrap and refrigerate 3 to 6 hours.
Make the sauce: Combine the vinegar, 1/2 cup water, the brown sugar, ketchup, red pepper flakes and 1 teaspoon salt in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves; remove from the heat.
Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium high. Cook the pork, turning occasionally, until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 15 minutes.
Meanwhile, brush the corn with olive oil; grill, turning, until marked, about 5 minutes. Slice the pork and drizzle with the sauce. Serve with the corn.