Just over a month ago, I took a bit of a risk and cut our cable. Radical? Maybe not so much these days with the advent of media-streaming apps, but still a tad scary for a girl who’s had cable access for as long as she can recall.
Surprisingly, it really hasn’t fazed me… Game of Thrones is on hiatus, and we’ve been spending our evenings chasing down Pokémon as a family. And I’ve found alternatives to some of my favorite channels on Netflix and Hulu.
Did you know that Netflix has an extensive collection of Chopped episodes available? So I can still get my fix for one of my favorite cooking shows. I love the anticipation of watching the contestants open their baskets to see which ingredients they’re required to use to create a meal.
Truth be told, I like to play my own version of Chopped when I’ve gone too long between grocery shopping trips. I open the refrigerator and my version of a “pantry” and challenge myself to use up various items to come up with a plan for dinner. Sometimes it’s a hit! And, of course, occasionally it’s a miss… But it’s a fun process.
- Sargento Chef Blends 4 State Cheddar
- pork tenderloin
- cherry or grape tomatoes
All pretty normal ingredients that pair well together, right? But what threw me was that I had to incorporate grilling into the recipe. Should I grill the broccoli? Blister the tomatoes? Or should I really go out on a limb and grill the pork tenderloin?
Ultimately, I decided to go with a grilled pork tenderloin, even though I have never tried grilling anything bigger than a hamburger. I’m telling you, I was a nervous wreck the whole time, certain I would overcook it into an inedible charred mess that was still raw in the center.
But, YOU GUYS, it was the most amazing pork I’ve ever had! I mean, don’t you get hungry just looking at that?
I promise I’ll share the full grilled pork tenderloin recipe in just a couple of days, because I know you’re going to want to make it ASAP. The homemade pork rub I threw together is what really made it special. I’ve since used it on pulled pork, as well, and it’s a total winner!
I served it with a cheesy broccoli pasta salad that was SO good! Seriously, my boys were going back for seconds and thirds of this veggie-filled pasta salad (along with thirds and fourths of the pork — whoa).
I used both the broccoli and grape tomatoes in it, along with some sun-dried tomatoes and yellow bell pepper, tossing it all together with a homemade ranch dressing. Another winner!
Of course, it also helps that I added a hefty measure of Sargento Chef Blends 4 State Cheddar to the pasta salad. Everything’s better with cheese, especially Sargento since it’s always cut from blocks of 100% real, natural cheese.
It’s just what this pasta salad needed to get my kids to look past the veggie overload and give it a try!
Together, this cheesy broccoli pasta salad and grilled pork tenderloin were like Sunday dinner on a weeknight! Grilling a pork tenderloin takes only about 25 minutes, which is just enough time to prepare the pasta salad — making this meal a winning combination.
Available in 30 versatile varieties, unique blends and distinct cuts, Sargento Shredded Cheese is always cut from blocks of 100% real, natural cheese. For more inspiration, check out the Sargento Pinterest page at Pinterest.com/sargentocheese/ or visit FoodNetwork.com for more information. The Chopped at Home Challenge gives viewers a chance to create their best recipe using the selected basket ingredients, including Sargento Shredded Cheese, for a chance to win $10,000!
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.