This grilled pork tenderloin recipe is like no other. Pair it with broccoli cheddar hummus and grilled veggies on a tasty dinner platter. Thank you to Sargento for helping me to share this recipe with you.
Do you have times when work or life throws you a challenge that keeps your mind working for days? That's where my mind was last week. Now, I realize that I wasn't tasked with solving a life-changing problem or coming up with a solution that would affect the prosperity of a multi-national company. We're talking food here, people.
But dang it, I couldn't get this particular food conundrum out of my mind.
Sargento® asked me to jump in the ring for Round 3 of its Food Network Chopped at Home Challenge. If you've watched the Food Network show Chopped, you know that the contestants are given a basket of ingredients for each round, usually some pretty challenging combinations, and are tasked with coming up with an appetizer, entrée or dessert. Combinations like sardines and collard greens, or kumquats and tomatillos threaten to throw the contestants for a loop. Miraculously, they always seem to come up with the most creative concoctions...all in 20 to 30 minutes.
The challenge ingredients for Round 3? Pork tenderloin, cherry or grape tomatoes, broccoli and Sargento Chef Blends 4 State Cheddar. The theme? Grilling
In retrospect, my task shouldn't have been as hard as I made it. Plus, I had a couple of weeks, not 30 minutes, to complete my dish. I think my problem was that I had too many ideas running through my head...everything from cheesy risotto topped with pork tenderloin to grilled tenderloin wrap sandwiches with cheesy grilled veggies.
And then it hit me. What about some sort of hummus platter that played off of the classic pairing of broccoli and cheese? From there, I came up with a broccoli cheddar hummus, topped it with grilled pork tenderloin and veggies, and served with pita bread. It was an instant hit! My family had no idea that there was broccoli in the hummus until I told them, and the fact that they all wiped their plates clean with the pita bread told me that I hit the nail on the head.
Even though I used the 4 State Cheddar for this recipe, you could certainly use almost any of Sargento's 30 varieties of shredded cheese, all cut from blocks of 100% real, natural cheese. Having so many choices is a bonus when you're finding flavors that your family will love!
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Grilled Pork Tenderloin with Broccoli Cheddar Hummus Platter
Ingredients
The Pork:
- ¼ cup lemon juice
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 ½ teaspoons crushed dried rosemary
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 2 cloves of garlic smashed
- 1 pound pork tenderloin, trimmed
The Vegetables:
- 10 ounces zucchini, cut into ¼-inch strips lengthwise
- 8 ounces cherry tomatoes
- 2 teaspoon olive oil divided
- ¼ teaspoon salt divided
The Hummus:
- 4 ounces broccoli florets about 2 cups
- 14 ounce can reduced-salt chickpeas, drained & rinsed
- 1 clove garlic minced
- 2 tablespoon olive oil
- 2 tablespoons lemon juice
- 3 tablespoons water plus more if needed
- ⅛ teaspoons salt
- 4 ounces Sargento Chef Blends 4 State Cheddar
- pita bread for serving
Instructions
The Pork:
- In a bowl, whisk together the lemon juice, olive oil, Dijon mustard, rosemary, salt and pepper, then stir in the garlic. Transfer to a large reseaslable plastic bag. Add the pork tenderloin and massage to coat. Marinate in the refrigerator for at least 2 hours, and up to overnight. Remove from the fridge 30 minutes before grilling.
- Preheat the grill for high heat on one side and medium heat on the other side. Lightly brush the grill with oil.
- Grill the pork for 3 minutes per side on the high heat. Move the pork to the cooler section of the grill and cook until a thermometer inserted in the center reads 140 degrees F, about 12 to 15 minutes.
- Remove the pork from the grill and let rest for 10 minutes. Slice into rounds, then cut into strips.
The Vegetables:
- Brush both sides of the zucchini with 1 teaspoon of the olive oil and season with ⅛ teaspoon salt.
- Place the cherry tomatoes in a small bowl and toss with the remaining 1 teaspoon olive oil and ⅛ teaspon salt. Thread the tomatoes onto metal or wooden skewers. If using wooden skewers, first soak them in warm water for 30 minutes.
- Grill the vegetables over medium heat until browned and tender, 2 to 3 minutes per side for the zucchini and 3 to 4 minutes per side for the tomatoes. Remove the tomatoes from the skewers.
The Hummus:
- Bring a medium saucepan of water to a boil. Add the broccoli and cook until tender, 2 to 3 minutes. Drain and immediately plunge into a bowl of ice water.
- In the bowl of a food processor, combine the broccoli, chickpeas, garlic, olive oil, lemon juice, 3 tablespoons water and salt. Puree until smooth.
- Add the cheese and puree again until smooth. Add more water to reach a smooth consistency, if necessary.
Putting It Together:
- On a dinner plate, spread out ⅓ cup of the hummus and top with a quarter of the pork (about 2 ½ ounces) and a sixth of the grilled zucchini and tomatoes.
- Repeat with 5 other dinner plates and the remaining ingredients.
- Serve with pita bread.
Notes
Nutrition
Disclosure: This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are my own. This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!
Kim Beaulieu
I absolutely think you nailed this one Dara. This recipe is stellar. I love that you grilled the vegetables and can just imagine the added flavour because of it. I love their cheese products too. I have a stack of them in my fridge in a bin right now. I can never decide which ones to buy so I end up buying them all, ha. Can't wait to try this recipe.
Aimee @ ShugarySweets
This is such a fantastic summer recipe!!!