Description
These Pork Tenderloin Kabobs with Cheesy Broccoli Rice are a new quick and easy summertime favorite. So excited for grilling season!
Ingredients
Scale
For the Pork Marinade
- 1.5 pounds pork tenderloin, fat trimmed and cubed
- 1/4 cup olive oil
- 1 tablespoon lemon pepper spice blend
- 2 tablespoons freshly squeeze lemon juice
- 1 teaspoon Dijon mustard
For the Cheesy Broccoli Rice
- 1 1/2 cups chicken broth
- 1 1/2 cups instant white rice
- 1 cup diced fresh broccoli
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cloves garlic, pressed through a garlic press
- 1 cup whole milk
- 1 1/2 cups Sargento Chef Blends Four State Cheddar, divided
- salt and pepper to taste
For Assembly
- 2 zucchinis, sliced into 1/2 inch circles
- 1/4 red onion, cut into 1 inch squares
- 1 cup grape tomatoes
Instructions
For the Pork Tenderloin
- Add the cubed pork tenderloin, oil, lemon pepper, lemon juice, and Dijon mustard into a gallon sized zip top bag. Seal tightly and the toss ingredients together to mix. Refrigerate for 6-8 hours.
For the Cheesy Broccoli Rice
- In a medium sized pan, bring chicken broth to a boil. Add rice and broccoli pieces, stir, cover, remove from heat, and let sit for 5 minutes.
- In a small separate pan, melt butter over medium high heat. Add flour and garlic, and whisk into a paste, cooking for 2 minutes. Whisk in the milk, and bring to a simmer. Cook until slightly thickened, then stir in the Sargento Chef Blends 4 State Cheddar. Add the cheese sauce to the broccoli rice. Add salt and pepper to taste. Top with remaining 1/2 cup cheese. Keep warm until ready to serve.
For the Kabobs
- Preheat grill to 400 degrees.
- Alternate pork tenderloin with the veggies on skewers (I prefer reusable metal skewers because they hold up better on the grill).
- Brush grill grates clean to avoid sticking, and place skewers on the hot grill. Cook about two minutes per side, turning four times, or until pork is cooked through and veggies are tender. Serve over rice.
