Mustard Pork Tenderloin with Grilled Vegetables in Foil

This recipe and post are sponsored by Sargento. I’m using their tasty Chef Blends 4 State Cheddar to liven up this juicy Mustard Pork Tenderloin with Grilled Vegetables in Foil. As always all opinions are my own. Thanks for supporting the companies that make it possible for me to continue providing quality content to you!

This Mustard Pork Tenderloin with Grilled Vegetables in Foil was my attempted break of a weeknight dinner rut. Success was complete, but temporary. We loved the recipe so much, I made the mustard pork two nights in a row, and I haven’t grilled vegetables any other way since!

Grilled Maple Mustard Pork Tenderloin with Cheesy Foil Packet Vegetables. The best, EASIEST way to grill meat and veggies! They turn out perfect every time, NO CLEAN UP required! @wellplated

A tasty hazard of writing a food blog is that we are eating something new every week, but the recipes are not always savory. Some weeks are focused almost entirely on desserts, so instead of our refrigerator being filled with leftover Cheesy Corn Quinoa Casserole, it’s stocked with Crock Pot Peach Cobbler and Cherry Bars. Delicious? Yes. Dinner appropriate? Questionable.

Mustard Pork Tenderloin with Grilled Vegetables in Foil. This is the best and easiest way to cook meat and veggies on the grill! @wellplated

“Sweet weeks” are the most demanding, and by the end of the day, I’m often too tired to come up with something creative for dinner, and I’m definitely too tired to wash more dishes. If we don’t have leftovers on hand, I usually resort to some form of grilled cheese and oven roasted vegetables. It’s easy and requires little clean up. It’s also incredibly boring when served three nights in a row.

It was a “sweet week” when Sargento® cheese, a company located in my home state of Wisconsin, approached me to participate in another round of its Food Network “Chopped at Home” challenge series (see Round 1’s Crock Pot Healthy Nachos). Like the contestants on the show Chopped, I’d be given a basket of mystery ingredients, then required to use those ingredients to create a recipe.

The ingredients for the round were pork tenderloin, broccoli, cherry or grape tomatoes, and Sargento Chef Blends 4 State Cheddar. Also, I had to make the recipe on the grill.

Hint: Default weeknight sammie not an option.

Maple Mustard Pork Tenderloin with Foil Packet Vegetables. The best and easiest way to grill pork and veggies! @wellplated

Challenge accepted. I picked up the ingredients at Pick ‘N Save (my local Roundy’s-affiliated grocery store) then set to work to create my recipe.

I decided to use the Chopped challenge as an opportunity to create a weeknight dinner recipe that was as easy to make as a grilled cheese, but exponentially more exciting, and didn’t involve too many dishes. This Mustard Pork Tenderloin with Grilled Veggies in Foil is the result!

Now that I have experienced the magic of grilling vegetables in foil packets, I can’t imagine making them any other way. I’ve attempted grilling broccoli several times and haven’t been able to keep little edges of the florets from burning, even when I used a grill basket. Not only did the foil packets grill the veggies perfectly, they were completely hands off with zero clean up.

Maple Mustard Pork Tenderloin with Grilled Vegetables in Foil. A healthy, easy dinner recipe with NO CLEAN UP! @wellplated

I loved the way the lightly sharp flavor of 4 State Cheddar paired with the vegetables, but if you prefer a different flavor, Sargento offers 30 different varieties, cuts, and blends for your choosing. All are made from real, natural cheese, which is why, unlike many other brands of pre-shredded cheese that contain fillers, the cheese actually melts properly when heated. Go figure!

The grilled pork tenderloin is also incredibly simple and incredibly delicious. The marinade combines two of my favorite flavors, Dijon mustard and pure maple syrup. The mustard is zippy, the maple is sweet, and together they make for a juicy, flavorful grilled pork tenderloin.

If you are new to pork tenderloin, I highly recommend it. It’s an incredibly lean cut and, while I do love my chicken recipes, it’s a refreshing alternative that’s still healthy.

Grilled Mustard Pork Tenderloin with Cheesy Foil Packet Veggies. The easiest way to cook vegetables and meat on the grill! Juicy, tender, and perfectly cooked every time, no clean up required! @wellplated

Now it’s your turn! You can join the Chopped challenge and submit your recipe using this round’s ingredients to The winner will receive $5,000 and a trip to New York City to compete in a televised cook off for a $10,000 prize. Enter your recipe now through August 1st, then come back and vote for your favorites from August 1 to August 22nd.

I challenge you to step out of your weeknight dinner rut, try this Mustard Pork Tenderloin with Grilled Vegetables in Foil, then see what you can make!

Grilled Maple Mustard Pork Tenderloin with Cheesy Foil Packet Vegetables. The best, EASIEST way to grill meat and veggies! They turn out perfect every time, NO CLEAN UP required! @wellplated
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Mustard Pork Tenderloin with Grilled Vegetables in Foil

Yield: 4 servings
Prep Time:
15 mins
Mustard Pork Tenderloin with Grilled Vegetables in Foil. The best, easiest way to grill meat and veggies! Perfect every time, and there's no clean up!


For the Mustard Pork Tenderloin

  • 1 pound pork tenderloin — trimmed of excess fat
  • 3 cloves garlic — minced
  • 1/4 cup apple cider vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons pure maple syrup
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Vegetable oil — for grilling

For the Vegetable Foil Packets

  • 3/4 pounds broccoli — cut into florets
  • 1 pint cherry tomatoes — or grape tomatoes
  • 1 medium zucchini — or summer squash
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 ounces Sargento Chef Blends 4 State Cheddar


  1. Place pork in a large, sturdy ziptop bag. In a small bowl or measuring cup, whisk together the garlic, apple cider vinegar, mustard, maple syrup, olive oil, salt, and pepper. Seal the bag tightly, then "squish" the bag so that the pork is coated on all sides. Place in the refrigerator to marinate for 2 hours or 1 day, turning occasionally. Let stand at room temperature 30 minutes prior to grilling.
  2. Assemble the vegetable packets: Tear off four, 12-inch squares of aluminum foil and arrange in an assembly line. Place the broccoli, tomatoes, and zucchini in a large bowl, drizzle with olive oil, then sprinkle with garlic powder, salt, and pepper. Toss to coat. Spoon 1/4 of the mixture into the center of each foil square, then seal the squares by pulling opposite sides of each square up so that they touch, then folding them over and over each other so that you create a packet. Fold the ends of the foil inward to seal the pouch.
  3. When ready to cook, preheat the grill to medium (about 350 degrees F). Brush the grill with oil. Remove the pork from the marinade, shake off excess. Discard the marinade and bag. Cover and cook, turning once every two minutes, until the internal temperature reaches 140 degrees F, 12 to 15 minutes. Remove the tenderloin to a plate, cover, and let rest for 10 minutes before slicing.
  4. Just before removing the pork from the grill, add the vegetable packets to the grill, also over medium heat. Cover the grill and let the packets cook for 10 minutes, until the broccoli is crisp tender. While the vegetables are still hot, sprinkle with cheddar cheese. Serve hot with sliced pork.
Course: Main Course
Cuisine: American
Keyword: Easy Dinner Recipe, Mustard Pork Tenderloin with Grilled Vegetables in Foil

Nutrition Information

Amount per serving (1 (of 4)) — Calories: 366, Fat: 20g, Saturated Fat: 7g, Cholesterol: 44mg, Sodium: 85mg, Carbohydrates: 16g, Fiber: 3g, Sugar: 9g, Protein: 33g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

I’m sharing this post in partnership with Sargento. As always, all opinions are my own and thanks so much for supporting the brands and companies that make it possible for me to continue providing high quality content to you! For more inspiration, check out the Sargento Pinterest page or visit for more information.

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. I have been wanting to try foil packs! Juicy food + zero cleanup, sign me up! This looks great.

  2. That pork recipe sounds amazing!! And grilling veggies in foil packets? Genius! I know what’s for dinner tonight!

  3. What a fun challenge and man, I do love a great foil dinner!

  4. It would be nice to see reviews for recipes that are posted and have actually been tried. Perhaps I am not looking in the right place.


    • I think there are none for this recipe  yet because it was just published. If you go back and look at previously published ones , you will see reviews. HTH
      This is a very encouraging group, hence the comments already. I love her recipes, every single one I’ve tried has been a hit with my clan.

    • Hi Elinor! As TinaLouise shared, this recipe was just posted this morning, so I suspect that people have not had a chance to make it yet. If you come back in a week or two, no doubt you will find some reviews. You can also check old recipes. Almost every single one of them has been made by a reader. I can also personally vouch for all of the recipes on this site. I will never post anything that I don’t love and have confidence that you can make and enjoy in your own kitchen.

  5. This looks like something I need to try and perhaps next week I will do so. Love Sargento Cheese — it is the only cheese I buy and 4 State Cheddar is the best!

  6. I lovelovelove this challenge! Who doesn’t want to have a cheesy meal…and this pork? I want it in my mouth tonight!

  7. shawnna griffin Reply

    hey girl this looks so yummy!

  8. Beautiful recipe, I love have you have gone fore such a good balance in everything, texture flavour, colour etc. Love it (:

  9. I love everything about this meal. Like everything! The veggies, the pork, the Dijon! 

  10. Erin.  My dishwasher just broke.  And the part won’t be in for TWO WEEKS.  And I’m moving.  As I told the repair guy: “I’m a food blogger.  This is a nightmare.”  You are a total lifesaver!  I have grilled veggies in foil packets but have totally limited myself to asparagus and baby potatoes.  And I’ve never added cheeeeeeese!  I have a huge bag of Sargent in my fridge that is going to get to work tonight!

  11. Foil dinners are some of our favorites. I can’t wait to give this one a spin. Yay!

  12. I’d say you definitely broke the food rut with this dinner. Love the cheesy + pork combo, not something I often think to do with pork, but why the heck not now that I think of it?!

  13. yummy ERin! thanks for your lovely recipes! i have a collection of printed ones from your posts!

  14. Wow! This was great!

  15. This looks wonderful! Any recommendations for how to do this in the oven rather than on the grill?

    • Hi Gina! The veggies you can roast on a baking sheet (no foil packets) in a 400 degree until tender, about 20 minutes. For the pork, you can keep the same marinade, then look check into directions for how to bake a pork tenderloin of your desired size online. I can’t give you specifics since I tested the recipe for the grill, but you should be able to find what you need that way. I hope that helps!

  16. I did, thank u!

  17. This looks delicious and will
    Definitely try it. Thanks

  18. this was amazing!! thank you! i ended up having to use regular yellow mustard instead of dijon, because that’s all i had. It still tasted delicious. Next time ill buy some dijon for it and the veggies were amazing, i’ll never make them another way again. :)

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