These Broccoli Cheese Stuffed Pork Tenderloins are a delicious meal to enjoy from the grill this summer. Lots of gooey, melted cheese is our favorite way to do dinner around here.
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One of my favorite things to do is watch cooking shows on tv. I think I enjoy it because I can watch without the stress of having to make something in a certain timeframe.
I like to take my time in the kitchen. Usually taking more time means less mistakes and less food to thow away because of said mistakes.
Of course, that doesn’t stop me from watching shows like Chopped where they have a certain number of ingredients they have to use in their dish and have it submitted to the judge’s table in a certain timeframe. I love the excitement that comes as they open the basket and find the crazy ingredients they have been given to create with.
Most of the time, there is something in those baskets that I would have no idea how to create a dish with. More power to the awesome chefs that are on the show because they are so creative and inventive with those foods every time.
Recently, I was given the opportunity to work with Sargento® Cheese to create a dish for the Food Network’s Chopped at Home Challenge. Just like on the show, they gave us 4 “basket” ingredients that had to be incorporated in a meal that was made on the grill.
Since most of the savory food dishes come from my husband, I enlisted his help in coming up with something using broccoli, cherry tomatoes, pork tenderloins, and Sargento’s 4 State Cheddar Blend. My mind completely went blank when I read that list at first. See, I told you I would not make it on a competition show because I would freeze and not get anything made on time.
My husband came up with the idea of stuffing the pork tenderloins with cheese and broccoli and then wrapping them in bacon before placing them on the grill. Since we were making these at home, we had a lot more time to prep and cook this meal.
This summer my husband had been making alot of grilled recipes on his charcoal grill. Charcoal grilling does take a little more time, so make sure you incorporate that into your prep time.
To finish off the dish, we spread a little bit of honey mustard over the cooked meat, then topped it with more cheese while they were still on the grill. More melted, gooey cheese on anything is always a good idea. Am I right?
I love this cheddar blend, but did you know that Sargento also has 30 different varieties and blends? And each one is made from 100% real, natural cheese. I love knowing the food we eat is real and delicious.
Right before serving these broccoli cheese stuffed pork tenderloins, we topped them with some diced tomatoes and green onions. Presentation is everything since we eat with our eyes first.
I was so impressed with this meal after the first bite. My hubby definitely created a judge-worthy dish that was pretty and delicious!!!! I think it’s time I give him a job creating more dinners for around here!
Now it is your turn to play along. Create a recipe and enter it for a chance to win $5,000 and a trip to New York City to compete in a televised cooking challenge. Submit your recipe using this rounds ingredients to Food Network.com/Chopped Challenge for your chance to win.
For more recipe inspiration:
Sargento Pinterest Page | Sargento Website
Broccoli Cheese Stuffed Pork Tenderloins
Ingredients
- 1 - 2 or 2 1/2 pound pork tenderloin
- 1/4 cup dry pork rub
- 1 1/2 cups finely diced broccoli
- 4 ounces cream cheese, softened
- 1 bag shredded cheddar cheese, divided
- pepper, to taste
- 16 slices bacon
- 1/4 cup honey mustard dressing
- 1 cup diced cherry tomatoes
- 2 diced green onions
Instructions
- Prepare your grill by starting the charcoal.
- Slice the tenderloin into 8 even slices. Butterfly each slice by making an incision on the side and cutting it open. Make sure you do not cut all the way through.
- Open each tenderloin and lay it out flat. Place a piece of wax paper on top and pound it with the flat side of a meat mallet. Sprinkle both sides of the tenderloins with the dry rub.
- Combine the cream cheese, broccoli, and 1 cup of the cheddar cheese. Add pepper, to taste.
- Divide the mixture onto one side of each of the opened tenderloins. Close the tenderloins up and wrap each one in 2 slices of bacon.
- Move the charcoal to one side of the grill to create an indirect heat source so the meat can cook low and slow. The temperature should read around 250 degrees.
- Place the stuffed tenderloins on the other side of the grill, close the lid, and cook for about 1 1/2 - 2 hours, or until a meat thermometer inserted into the meat reads 145 degrees.
- Brush each pork bundle with the dressing and top with the remaining cheese. Close lid for 1-2 minutes or until cheese is melted. Serve with diced tomatoes and onions. Makes 8 tenderloins.
Notes
*These can also be cooked in the oven at 425 degrees for 20-30 minutes.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 490 Total Fat: 28g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 163mg Sodium: 661mg Carbohydrates: 7g Fiber: 1g Sugar: 3g Protein: 52g
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.
Aimee @ ShugarySweets says
These look awesome. I love that your husband helped create the recipe 🙂
Anne says
This looks wayyy too amazing!!
Karly says
This recipe is literally STUFFED full of flavor! Hehe. But seriously, I’m totally drooling and cannot wait to try it out! YUM!
Chef Mike says
This is a recipe for stuffed butterfly pork loin chops, not tenderloin. They are not the same.
Jocelyn says
Did you read the whole recipe? We actually used a whole pork tenderloin that we cut into slices and then yes, we butterflied those. So it is still in a sense a stuffed tenderloin based on the ingredients that you will buy to make it. I hope that makes a little more sense in why I called it tenderloin.