Stuff a grilled pork loin with roasted tomatoes, broccoli and onions. Add Sargento® Chef Blends 4 State Cheddar cheese for an easy dinner perfect for company.
My kids are obsessed with the TV show Chopped. Each contestant gets a basket with 4 ingredients they must use to make a recipe for the judges. It’s kind of like poking your head in the pantry and fridge to find out what you can make for dinner! Am I right?!
Sargento is sponsoring a Chopped At Home Challenge so we can play along! The best part is that you can enter your recipe and be eligible to win prizes. The current round is open until August 1, 2016 for entries and voting runs from August 1-22, 2016.
The Chopped at Home Challenge is currently in Round 3 and the theme is Grilling. The “secret” ingredients that must be included in the recipe are Sargento Chef Blends 4 State Cheddar cheese; pork tenderloin; cherry or grape tomatoes and broccoli.
Cheesy Grilled Pork Loin with Roasted Vegetables
For the challenge, I made a cheesy grilled pork tenderloin stuffed with roasted vegetables. Sargento Chef Blends 4 State Cheddar is a mix of Wisconsin Sharp, New York Sharp, California Mild, and Vermont Sharp cheddar cheeses. I used the cheese both inside the roast and on top.
First, roast the tomatoes, broccoli and some diced onion in the oven. You could also roast them on the grill and skip turning on the oven. The veggies are done when the tomatoes have popped. Let them cool and the rough dice the broccoli and tomatoes.
Butterfly the pork tenderloin so it lays mostly flat. You can also use a mallet to pound it flat if that’s easier.
Next, stuff the tenderloin with a mixture of the roasted vegetables and the Sargento shredded cheese. Use as much as possible in the tenderloin, but still be able to roll it up.
Don’t worry if some of the vegetables and cheese fall out when you roll the roast up. You want it to be as full as possible. I had to take some of the veggies out to get it to roll up.
Most likely, you will need to find a way to keep the roast closed when it is rolled. At least until after you’ve seared it on the grill. We didn’t have any kitchen twine so I used kebab skewers to keep the roast closed.
It looked funny but it worked great! Start by searing the roast on direct heat on the grill. Each side will need to cook for about 3-4 minutes.
Once all sides have been seared, move the roast to indirect heat. Close the grill cover and let the roast cook until the pork is cooked through, about 20 minutes.
When the pork is full cooked, sprinkle more cheese on top of the roast. Turn off the heat and close the grill cover to let the cheese melt. Let the pork roast sit for about 5 minutes before cutting. Serve with additional roasted vegetables.
Want to give the challenge a try? Create a recipe using Sargento Chef Blends 4 State Cheddar, and the other 3 required ingredients.
Then enter the Chopped at Home Challenge where you could win $5,000 and a trip to New York City to compete in a televised Chopped cooking challenge for a $10,000 grand prize! You can find the Chopped at Home Challenge details here.
- 1 pork tenderloin
- 20 grape tomatoes
- 1 cup broccoli florets
- 3/4 cup Sargento 4 State Cheddar Cheese, divided
- 1/2 onion, diced
- Salt and Pepper
- Olive oil
- Preheat oven to 425 degrees.
- Put onion, tomatoes and broccoli on a cookie sheet. Drizzle with olive oil and season with salt and pepper to taste.
- Roast the vegetables for 20-30 minutes until the tomatoes burst and broccoli and onions are soft, but not burnt. Remove vegetables from the oven and set aside to cool.
- Place the pork tenderloin on a large cutting board. Use a sharp knife to butterfly the pork so that it lays open. You can also use a mallet to pound it flat.
- When the broccoli and tomatoes are cool enough to handle, dice the broccoli in to small pieces. Cut 10 tomatoes in to quarters or halves.
- Put the diced broccoli, quartered tomatoes and onions in a bowl and stir to combine.
- Spread about 1/3 of the broccoli mixture on the pork loin. Cover 2 Tablespoons of cheese.
- Spread more of the vegetable mixture on top of the cheese. Add another layer of cheese. You'll have to gauge how much of the mixture to use so that you can still close the pork.
- Carefully roll the pork to close it back up in to a roast. Some of the filling will fall out and that's fine.
- Use skewers or kitchen twine to secure the tenderloin to keep it closed.
- Pre-heat the grill on medium heat.
- Carefully place the tenderloin on direct heat on the grill for about 3-4 minutes per side to sear.
- Move the pork to indirect heat and continue to cook until the meat is almost cooked through.
- During the last minute of grilling, top the pork with 1/4 cup of cheese.
- Remove the pork from the grill to a platter and allow to rest for 5 minutes.
- Slice and serve with the remaining roasted tomatoes.
Amount Per Serving: Calories: 119 Total Fat: 8g Carbohydrates: 5g Protein: 8g
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.This article may contain affiliate links.