Grilled pork tenderloin takes on a new flavor profile when it’s elevated and stuffed with cheese and peppers!
This post is brought to you in partnership with Sargento®. The content and opinions expressed below are that of Crumbs and Chaos.
Around our house we enjoy cooking shows, it’s interesting to see the different flavors and dishes that chefs or contestants put together. Some of the most fun to watch are ones where certain ingredients are provided and must be used together to make a specific meal. Sargento asked what I would do with some specific “secret basket” ingredients and Cheddar Poblano Stuffed Pork Tenderloin was born.
The theme was grilling and the ingredients to be used were pork tenderloin, broccoli, cherry tomatoes and Sargento Chef Blends 4 State Cheddar. I used the cheese blend along with chopped poblano pepper and garlic to make a mixture to stuff inside of the pork tenderloin before grilling. Broccoli and tomatoes paired up to make an easy side dish that was topped with the same cheese pepper mixture after cooking.
Sargento has what you need for any cooking challenge you may be up against. Its 30 varieties and unique blends of shredded cheese are cut from 100% real, natural cheese. You can enter the Food Network’s Chopped at Home challenge and submit your recipe for a chance to win. Get all the details here.
- 2-3 lb. PORK TENDERLOIN
- ½ POBLANO PEPPER, deseeded and finely chopped (about ½ cup)
- 1 teaspoon MINCED GARLIC
- 1 7.5 oz. pkg. Sargento Chef Blends 4 State Cheddar Cheese
- Salt & Pepper
- Cherry Tomatoes
- Broccoli, cut into florets
- Olive Oil
- Preheat grill to medium.
- Cut tenderloin in half lengthwise, cut each half down the middle again but not all the way through. Season cut sides of meat with salt and pepper.
- In a medium bowl. stir together poblano pepper, cheese and minced garlic. Spoon ⅔ of the cheese mixture down the center of the pork. Place on half on top of the other and tie together using kitchen twine every inch or so.
- Place on grill, turning every 10 minutes. Cook for 35-45 minutes until meat thermometer registers 140 degrees.
- While the pork is cooking, place cherry tomatoes and broccoli florets in a shallow, disposable foil pan. Drizzle with olive oil and season with salt and pepper. Cover pan with foil and poke a few holes in the foil with a knife to vent. Place pan on grill next to the pork and cook for 15-20 minutes until broccoli is tender. Remove from heat and take off foil. Top with remaining cheese mixture and put the foil back on top to melt cheese.
- Remove pork from grill and allow to stand 5-10 minutes before slicing. Serve with cheesy broccoli and tomatoes.
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.