Grilled baked potato stacked high with seasoned pork, broccoli, cherry tomatoes, and gooey cheese!
Course: Side Dish
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.