Summer is the perfect time to break out the grill. These grilled chipotle pork tacos with fire roasted tomatoes are to die for. The combination of spicy and smoky along with the refreshing broccoli slaw make this a perfect summer dish. 
This post brought to you by Sargento®. The content and opinions expressed below are my own.
Anyone here a fan of the TV show Chopped? If you haven’t seen it, four contestants are given a basket full of ingredients that they must use in their recipe along with other ingredients found in the pantry. I was asked to create a recipe that would qualify for the Chopped At Home Challenge sponsored by Sargento.
My list of ingredients were: pork tenderloin, grape or cherry tomatoes, broccoli, and Sargento Chef’s Blend 4 State Cheddar Cheese. It had to be based around the grilling theme. I immediately thought of tacos when I heard the ingredients. I love making tacos, and experimenting with different ingredients, and cooking techniques. These tacos did not disappoint, and I can’t wait to make them again.
Grilled Chipotle Pork Tacos with Fire Roasted Tomatoes
These Grilled Chipotle Pork Tacos with Fire Roasted Tomatoes are bursting with flavors and textures. A mix of spicy, smoky, cool, and refreshing.
Save RecipeIngredients
- 1 package Sargento Chef's Blend 4 State Cheddar
- 1 package low carb Flour Tortillas
- 1 pork tenderloin
- 1 lime
- 1 teaspoon garlic powder
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup broccoli stems cut into matchsticks
- 1/2 cup shredded carrots
- 1/2 cup shredded red cabbage
- 4 tablespoons apple cider vinegar
- 1 tablespoon extra virgin olive oil
- 2 teaspoons sugar
- 1 1/2 teaspoons spicy mustard
- 1/2 teaspoon sea salt
- 20 grape tomatoes
- extra virgin olive oil
- salt
- pepper
- garlic powder
Instructions
- Mix all the ingredients for the dry rub together. Rub all over the pork tenderloin.
- Add all the ingredients for the broccoli slaw in a large bowl. Mix well. Let sit while you cook the tomatoes and tenderloin.
- Thread the grape tomatoes on the skewers and brush with the olive oil. Sprinkle with garlic powder, salt, and pepper.
- Grill the pork tenderloin over direct heat for 8-10 minutes to char all sides. Move to indirect heat and cook for 15 more minutes or until it reaches 160 degrees. Remove from grill and allow it to rest. Place the tomato skewers on the grill. Rotate them until they are fire roasted on all sides.
- Place 3-4 thin slices of pork tenderloin on the warm tortilla shell, then add the slaw, tomatoes, and cheese. Right before enjoying add the juice from a lime slice.
These ingredients paired perfectly together. I loved the spicy/smoky flavor of the grill pork tenderloin and fire roasted tomatoes with the simple broccoli slaw. Sargento Chef’s Blend 4 State Cheddar Cheese was the perfect topping to finish off these tacos. Sargento is available in 30 versatile varieties, unique blends and distinct cuts, Sargento Shredded Cheese is always cut from blocks of 100% real, natural cheese.
Enter The Chopped At Home Challenge:
Submit your recipe to FoodNetwork.com/ChoppedChallenge 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.
Round 3 Theme: Grilling
Required Sargento Product: Chef Blends 4 State Cheddar
Required Ingredients: Pork tenderloin, cherry or grape tomatoes, broccoli
Chopped At Home Challenge Details:
Phase 3 Entry 7/5/16 at 9am – 8/1/16 at 9am
Phase 3 Vote 8/1/16 at 9am – 8/22/16 at 5pm
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.
