Chill & Grill

Dinners are a breeze with marinades and make-ahead flavor-packed dry rubs

- MARIANNE WILLIAMS

Sweet-and-Smoky Grilled Pork Tenderloins

ACTIVE 30 MIN. TOTAL 1 HOUR, 15 MIN., PLUS 8 HOURS CHILLING

SERVES 4 

1. Place a wire rack inside a rimmed baking sheet, and set aside. Whisk together brown sugar, salt, smoked paprika, onion powder, garlic powder, and ground mustard in a small bowl. Pour sugar mixture into a gallon-size ziplock plastic bag, add pork, and seal well. Shake bag until pork is coated. Let stand 5 minutes; shake bag again to coat pork. Remove pork from bag, and transfer to prepared rack; discard sugar mixture. Refrigerate, uncovered, 8 to 12 hours.

2. Remove pork from refrigerator; let stand at room 30 minutes temperature Gently brush pork with oil (do not brush off dry rub). Preheat grill to medium-high heat (400°F to 450°F).

3. Place pork on oiled grates; grill, uncovered, turning occasionally, until charred in spots and an instant-read thermometer inserted into thickest portion of pork registers 140°F, 15 to 20 minutes. Remove from grill; let stand 15 minutes. (Temperature will rise to 145°F.) Slice and serve with Corn-andTomato Salad.

Corn-and-Tomato Salad

Whisk together 1 Tbsp. each extra-virgin olive oil, lime juice, and mayonnaise and 3/4 tsp. kosher salt in a medium bowl. Remove kernels from 4 ears yellow corn, and add to bowl with dressing. Add 1 cup halved cherry tomatoes, ¾ cup crumbled Cotija cheese, and 2 Tbsp. fresh cilantro. Toss to combine.

ACTIVE 15 MIN. TOTAL 15 MIN. - SERVES 4

Grilled Flank Steak with Chimichurri

ACTIVE 40 MIN. - TOTAL 1 HOUR, 25 MIN., PLUS 4 HOURS CHILLING

SERVES 4