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!
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.
“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.
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.
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.
Now it’s your turn! You can join the Chopped challenge and submit your recipe using this round’s ingredients to FoodNetwork.com/ChoppedChallenge. 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!
Mustard Pork Tenderloin with Grilled Vegetables in Foil
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
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.
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.
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.
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.
Nutrition InformationAmount per serving (1 (of 4)) — Calories: 366, Fat: 20g, Saturated Fat: 7g, Cholesterol: 44mg, Sodium: 85mg, Carbohydrates: 16g, Fiber: 3g, Sugar: 9g, Protein: 33g
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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 http://www.sargento.com/Shredded for more information.
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