Cheesy Pistachio Pork Tenderloin with Grilled Broccoli and Grape Tomatoes
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine. Cheesy Pistachio Pork Tenderloin with Grilled Broccoli and Grape Tomatoes I am participating in a Chopped at Home Challenge today. The required ingredients were pork tenderloin, broccoli, grape tomatoes and a Chef Blends 4 State Cheddar Cheese by Sargento®. Available in 30 versatile varieties, unique blends and distinct cuts, Sargento Shredded Cheese is always cut from blocks of 100% real, natural cheese. Be sure to enter the Chopped At Home Challenge with your own delicious recipe! Submit your recipe to 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. Details are also on the Sargento cheese packages. Voting is 8/1/16 at 9am – 8/22/16 at 5pm. One of my favorite ways to cook pork tenderloin is to make cutlets out of the tenderloin by pounding them thin. Next I bread them in panko to fry them quickly. Today I decided to step it up a bit and added pistachios and Chef Blends 4 State Cheddar to it by Sargento. They were amazing! I served it with Cheesy Mashed Potatoes and Grilled Broccoli with Grape Tomatoes. I did the vegetables on the grill so I didn’t have to heat up the kitchen by turning the oven on. Cheesy Mashed Potatoes are so easy to make. Make your favorite mashed potato recipe and I added a cup of Chef Blends 4 State Cheddar Cheese to them after I whipped them up. Cut the tenderloin into pieces and then pound the pieces about 1/3 inch thick. Refrigerate for at least 20 minutes to set the coating. I find when I do this my breading mixture stays on and doesn’t stick to the pan. When I place the coated cutlets on the pan I press the coating down into the cutlets just to make sure it is going to stick. I hope you enjoy this dinner as much as we did. Cheesy Pistachio Pork Tenderloin Author: Mary Ellen Prep time: 20 mins Cook time: 5 mins Total time: 25 mins Serves: Serves 4 1 Pork Tenderloin 1 cup flour 1 1/2 cups panko 1 cup Sargento Chef Blends 4 State Cheddar Cheese 3 oz. pistachios with shells salt and pepper 2 eggs 4 tablespoons water oil 1 Pork Tenderloin 1 cup flour 1 1/2 cups panko 1 cup Sargento Chef Blends 4 State Cheddar Cheese 3 oz. pistachios with shells salt and pepper 2 eggs 4 tablespoons water oil Remove the silver skin from the pork tenderloin. Cut into 1 1/2 inch pieces. Pound the pieces to about 1/3 inch thick. Season with salt and pepper. Beat the eggs in a bowl big enough to dredge the cutlets into. Add the water. Put the flour on a plate or a piece of waxed paper. Chop the pistachios. Put them on another piece of waxed paper with the panko and Sargento Chef Blends 4 State Cheddar Cheese. Dredge the cutlets in the flour, then the eggs. Then dredge the cutlets thru the panko mixture pressing the cheese and pistachios into the meat. Place on a cookie sheet that is lined with waxed paper or parchment paper. Refrigerate for at least 20 minutes to set the coating. Place a little oil in a skillet. Cook the cutlets over medium heat until browned. Drain on a paper towel. Remove the silver skin from the pork tenderloin. Cut into 1 1/2 inch pieces. Pound the pieces to about 1/3 inch thick. Season with salt and pepper. Beat the eggs in a bowl big enough to dredge the cutlets into. Add the water. Put the flour on a plate or a piece of waxed paper. Chop the pistachios. Put them on another piece of waxed paper with the panko and Sargento Chef Blends 4 State Cheddar Cheese. Dredge the cutlets in the flour, then the eggs. Then dredge the cutlets thru the panko mixture pressing the cheese and pistachios into the meat. Place on a cookie sheet that is lined with waxed paper or parchment paper. Refrigerate for at least 20 minutes to set the coating. Place a little oil in a skillet. Cook the cutlets over medium heat until browned. Drain on a paper towel. Grilled Broccoli and Grape Tomatoes Author: Mary Ellen Recipe type: Vegetable Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: Serves 4 1 head broccoli 1 carton grape tomatoes olive oil salt and pepper 1 head broccoli 1 carton grape tomatoes olive oil salt and pepper Cut the broccoli into bite size pieces. Put on a pan of water and bring to a boil. Add the broccoli and cook until the water comes back to a boil. Drain well and rinse with cold water. Cut a large piece of foil and spray it with pan. Add the broccoli and the grape tomatoes. Sprinkle with the olive oil and toss the vegetables in it. Salt and pepper. Close up the packet. Put the package on a grill that has been heated to medium. Cook the package for 10 minutes or until the tomatoes skin starts to get wrinkly. Cut the broccoli into bite size pieces. Put on a pan of water and bring to a boil. Add the broccoli and cook until the water comes back to a boil. Drain well and rinse with cold water. Cut a large piece of foil and spray it with pan. Add the broccoli and the grape tomatoes. Sprinkle with the olive oil and toss the vegetables in it. Salt and pepper. Close up the packet. Put the package on a grill that has been heated to medium. Cook the package for 10 minutes or until the tomatoes skin starts to get wrinkly. Sargento Shredded Cheese ranges in size from 3.25 to 3.95 ounces for a suggested retail price of $2.69 each. Pin It! Comments submitted may be displayed on other websites owned by the sponsoring brand.