Cheddar Poblano Stuffed Pork Tenderloin
Serves: 6
  • 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
  1. Preheat grill to medium.
  2. 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.
  3. 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.
  4. Place on grill, turning every 10 minutes. Cook for 35-45 minutes until meat thermometer registers 140 degrees.
  5. 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.
  6. Remove pork from grill and allow to stand 5-10 minutes before slicing. Serve with cheesy broccoli and tomatoes.
Recipe by Crumbs and Chaos at