This pork tenderloin is stuffed with four kinds of cheddar cheese, broccoli, tomatoes, and corn before being rolled up, slathered with sweet and tangy barbecue sauce, and grilled until the sauce has caramelized. When I tell you that this recipe turned out even better than I’d hoped, that might be the understatement of the year. My entire family gave this Cheddar Vegetable Stuffed BBQ Pork Tenderloin two thumbs up and they’ve already asked when we can make it again.
The best part about this recipe is how surprisingly easy it is to make! I’ve partnered with Sargento® to tell you about their new varieties of shredded cheese. I used the 4 State blend of shredded cheddar in this recipe and the flavors from all the different cheddars were fantastic together.
- 2 pound pork tenderloin
- 1 cup fresh broccoli florets cut into 1/2-inch pieces
- 1/2 cup frozen corn fire roasted if possible
- 1/2 cup grape tomatoes diced small
- 1 cup Sargento Chef Blends Shredded 4 State Cheddar
- 2 cups sweet and tangy barbecue sauce or your favorite store-bought sauce
- Kitchen twine
- Heat the grill to medium high heat on one side, leaving the other side at lower heat for indirect cooking. Butterfly the tenderloin, slicing it lengthwise down the center, stopping about 1/2-inch from the edge of the tenderloin, leaving the two halves attached. Spread the tenderloin out flat and cover with plastic wrap. Use a meat mallet or a rolling pin to pound it to approximately 1/2-inch thickness.
- Place the broccoli and the corn in a medium size glass bowl, along with 2 tablespoons of water. Cook in the microwave for about 3 minutes until the broccoli is bright green and slightly tender. Alternatively, you can steam the broccoli and corn to soften it. Add the tomatoes and the cheese to the bowl with the broccoli and stir to combine.
- Use a spoon to spread about 1/3 cup of barbecue sauce over the flattened meat. Scoop the broccoli mixture over the tenderloin, creating a pile of fillings in a straight line down the center. Fold the edge of the tenderloin up over the filling and then roll as tightly as possible, trying not to squeeze out any of the filling. Use kitchen twine to wrap the tenderloin to hold it together while grilling.
- Spray or brush the grill grates with oil. Place the tenderloin over the direct heat and grill for about 15 minutes, turning it 2-3 times, as grill marks develop. Move the tenderloin to the other side of the grill, over indirect heat. Brush generously with barbecue sauce. Cook an additional 3-4 minutes on each side, coating with sauce each time the meat is turned. When the pork reaches 145°F, remove to a tray and let rest 5 minutes before removing the twine and slicing. Serve with additional barbecue sauce, if desired. Enjoy!
Preheat the oven to broil and place a rack about 6 inches from the top of the oven. Line a shallow baking pan with foil and set the prepared tenderloin on it. Broil for 6 minutes, remove from the oven, turn the tenderloin over, and broil 6 more minutes. Remove from the oven, pour 1/2 cup sauce over the tenderloin. Brush to coat. Broil 5 more minutes, remove from the oven, check the temperature, brush with additional sauce, and broil an additional 4-6 minutes, only as needed. When the pork reaches 145°F, remove from the oven and let rest 5 minutes before removing the twine and slicing. Serve with additional barbecue sauce, if desired. Enjoy! PLEASE NOTE: The cooking time may vary by as much as 8-10 minutes, depending on the width and overall shape of the tenderloin. The time listed in the recipe is consistent on average, but allow yourself a few extra minutes, just in case you need them.
For this recipe, Sargento challenged me to create a Chopped style dish using their new cheese blend, pork tenderloin, broccoli, and tomatoes. YOU are invited to create a dish as well and submit your recipe to Food Network’s Chopped Challenge for the chance to win $5,000 and a trip to New York City to compete in a televised Chopped cooking challenge for a $10,000 grand prize!