This post and Grilled Pork Tenderloin Lettuce Wraps are brought to you by Sargento. The content, opinions, and recipe expressed below are that of Mom on the Side.
Pork is what’s for dinner. Specifically pork tenderloin wrapped up in lettuce! I don’t know about you, but I am loving lettuce wraps lately. We enjoyed these Grilled Pork Tenderloin Lettuce Wraps recently, and not only are they SO good, but they are super easy to make! Keep this recipe in your back pocket for those busy weeknights, relaxing weekend meals, and summer parties.
Grilled Pork Tenderloin Lettuce Wraps
- 8oz Pork tenderloin
- Sargento® Shredded Chef Blends 4 State Cheddar Cheese
- 2 Cups Cherry Tomatoes
- 2 Cups Broccoli florets
- Lettuce Leaves – washed and dried
- 2 TBS Olive Oil
- 1 tsp Garlic Powder
- Salt and Pepper
A little fun tidbit, four of these ingredients are required ingredients for Food Network’s Chopped at Home Challenge grilling round. If you like to get creative in the kitchen check out the challenge and enter your recipe 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! How awesome would that be?!
Okay, back to those Grilled Pork Tenderloin Lettuce Wraps. First, get the tomatoes and broccoli ready by combining them on foil and seasoning them with garlic powder and pepper. Fold up the foil edges to form a pouch and set aside.
Now it’s pork tenderloin time, and if you haven’t tried it on the grill, you should because it’s delicious. Rub olive oil, salt, and pepper all over the pork tenderloin, and place it on the grill over medium/high heat. Grill for 7 minutes on each side, then transfer to indirect heat for another 5-6 minutes, or until the internal temperature reaches 145 degrees F.
After the pork tenderloin is removed from the heat side of the grill, place the foil pouch with broccoli and tomatoes on it. Grill for 6-8 minutes until tomatoes are plump and broccoli is hot.
When the veggies are done grilling and the pork tenderloin is fully cooked, it’s time to slice the tenderloin and assemble the lettuce wraps. When slicing, aim for 1/2 inch thick pieces or smaller, so they fit nicely in the wraps and are easy to bite through.
To assemble the wraps, place three slices of pork tenderloin on each piece of lettuce. Then add the tomato broccoli mixture, and top with 1oz of Sargento Chef Blends 4 State Cheddar Shredded Cheese.
Can I just tell you that I love cheese. There has to be shredded cheese in the fridge at all time because I add it to lots of recipes. Available in 30 versatile varieties, unique blends and distinct cuts, Sargento Shredded Cheese is always cut from blocks of 100% real, natural cheese. Yum!
If this recipe got you in a cheesy mood, pick up Sargento Shredded Cheese, ranging in size from 3.25 to 3.95 ounces for a suggested retail price of $2.69 each, and create something delicious for Food Network’s Chopped at Home Challenge!
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.