Grilled baked potato stacked high with seasoned pork, broccoli, cherry tomatoes, and gooey cheese!
Hey everyone! How was your weekend? Ours flew by, as it usually does. I keep looking at the calendar seeing the days pass, knowing school will be here again sooner than I want it to be. I simultaneously check my list of all the fun things we still haven’t conquered…and panic. I’m a little obsessed!
But we’re definitely getting in plenty of pool time and grilling.
This recipe is part 3 of the Chopped at Home Challenge and was the hardest one of the series, you guys. I adore all the required ingredients: pork tenderloin, broccoli, cherry tomatoes, and Sargento cheese. But when I saw the theme was grilling, I was stumped. Haley suggested pizza, which almost happened, until Paul mentioned baked potatoes and I instantly fell in love with the idea. These ingredients may not sound like they would work well together, but they really do! Seriously delicious.
Do you want to play??? Submit your recipe to FoodNetwork.com/ChoppedChallenge 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.
- • 4 medium russet potatoes, washed
- • 1 pound seasoned pork tenderloin
- • 1 1/2 cups cherry tomatoes, washed and dried
- • 1 head broccoli, cut into florets
- • 3 tablespoons olive oil, divided
- • salt and pepper
- • 1 cup Sargento 4 State cheddar shredded cheese, divided
- • butter, for serving
- Preheat an outdoor grill to medium/medium high (about 400-425 degrees.)
- Poke the potatoes all over with a fork; place in the microwave for 4 minutes per side. Wrap in foil.
- Place potatoes and pork tenderloin on well oiled grill grates; cook for 20 minutes, turning a few times, until potatoes are tender and pork reaches an internal temperature of 145 F.
- In the meantime, place broccoli florets in the center of a large sheet of tinfoil; drizzle with 2 tablespoons of olive oil and a few grinds of salt and pepper. Bring the top and bottom of the foil up and roll down, then just roll the sides in. Repeat this process with the cherry tomatoes, using the remaining 1 tablespoon of olive oil.
- Place the broccoli packet on the grill and cook for 12 minutes, followed by the tomato packet, which cooks for 5 minutes.
- Remove everything from the grill and open carefully - it will all be very hot!
- Dice up the pork.
- Slice open the potatoes and fluff with a fork. Add a little dab of butter and 1/4 cup of the cheese. Top with some of the chopped pork, broccoli, and tomatoes.
- Serve and enjoy!
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.