Summer calls for outdoor cooking, and nothing brings that vibrant, fresh flavor to your plate quite like the grill. These Grilled Pork Burritos are the epitome of effortless summer dining – boasting simple ingredients that come together for an explosion of taste. Forget bland weeknight meals; this recipe infuses your burritos with a delightful smoky char and rich, savory notes, making it a perfect addition to your seasonal culinary repertoire.
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Embracing the Chopped Challenge: Creativity on the Grill
As a passionate home cook, I’m always looking for new ways to challenge myself in the kitchen. This recipe for Grilled Pork Burritos was born out of an exciting “Chopped” style challenge with Sargento. For those familiar with the Food Network show, you’ll know the premise: contestants receive a mystery basket of ingredients and must create a dish using them, plus any pantry staples. It’s a test of creativity, improvisation, and culinary skill.
While I adore watching the ingenious creations on “Chopped,” I’ve always admired those who can effortlessly whip up a gourmet meal from a seemingly random assortment of ingredients. Honestly, it’s a skill I’ve often struggled with, preferring the comfort of a well-tested recipe. This challenge, however, has been a fantastic journey, pushing me beyond my comfort zone and encouraging me to think outside the box.
From Mystery Basket to Masterpiece: The Key Ingredients
The core ingredients for this round were pork tenderloin, fresh broccoli, vibrant grape or cherry tomatoes, and Sargento Chef Blends 4 State Cheddar. Initially, I’ll admit I was a little stumped. How do these diverse components come together in a cohesive, delicious meal? My approach was to keep it simple, letting the natural flavors of each ingredient shine. I opted to add only two additional pantry items, focusing on enhancing rather than overwhelming the star ingredients.
My goal was clear: transform these challenge ingredients into the quintessential summer burrito. Given my long-standing affection for grilled burritos, I knew the grill would be the perfect tool to elevate these simple components. The result? These Grilled Pork Burritos surpassed all my expectations. Sometimes, simplicity can equate to blandness, but these burritos were anything but. They were, in fact, incredibly flavorful and satisfying. Pair them with some freshly grilled corn on the cob, and you’ve got a complete, vibrant summer feast.
The Magic of Grilling Burritos: A Summer Flavor Experience
Grilling burritos isn’t just a cooking method; it’s a technique that elevates the entire experience. The direct heat of the grill imparts a beautiful smoky flavor to the tortilla, transforming it from a soft wrap into a slightly crispy, golden-brown shell. This crispy exterior provides a delightful textural contrast to the tender, savory filling within. As the burritos kiss the hot grates, the Sargento cheese inside melts to gooey perfection, binding all the delicious components together.
The pork tenderloin, a lean and quick-cooking cut, becomes incredibly tender and juicy on the grill, absorbing subtle smoky notes. When diced, it integrates seamlessly into the burrito filling, offering a hearty protein base. The steamed broccoli florets contribute a mild earthiness and essential nutrients, while the halved cherry or grape tomatoes burst with sweet, tangy freshness, cutting through the richness of the cheese and pork. This combination of grilled protein, crisp-tender vegetables, and melted cheese creates a harmonious blend of textures and flavors that is utterly irresistible. It’s a perfect example of how a few thoughtfully chosen ingredients, prepared with care, can create a memorable meal.
Sargento Chef Blends 4 State Cheddar: The Heart of the Burrito
At the core of these delightful burritos is Sargento Chef Blends 4 State Cheddar. This blend is a personal favorite, offering a complex yet balanced cheddar flavor that melts beautifully. What truly sets Sargento apart is its unwavering commitment to quality. Did you know that Sargento offers over 30 different varieties, cuts, and blends of cheese? Each one is crafted from 100% real, natural cheese, ensuring superior taste and texture in every bite. This dedication to real ingredients makes a noticeable difference in your cooking, especially in a recipe where cheese plays such a central role.
The 4 State Cheddar blend, with its robust and creamy notes, perfectly complements the smoky pork and fresh vegetables, creating a rich and satisfying filling. It melts smoothly, ensuring every bite is gooey and flavorful, without any artificial taste. This focus on authentic, high-quality cheese is why Sargento remains a staple in my kitchen, consistently delivering delicious results. These Grilled Pork Burritos are not just a meal; they’re a celebration of fresh flavors and real ingredients, making them an excellent choice for any summer dinner gathering.
Tips for Crafting the Perfect Grilled Pork Burrito
Achieving the perfect grilled burrito is simpler than you might think with a few key tips:
- Pork Tenderloin Preparation: Season your pork tenderloin generously with salt and pepper before grilling. For even cooking, ensure your grill is at a consistent medium heat (around 350°F). Don’t rush the grilling process; aim for an internal temperature of 145°F, and always allow the pork to rest for 5-10 minutes after cooking. This resting period is crucial for the juices to redistribute, ensuring a tender, moist result. Then, dice it into small, uniform, bite-sized pieces for easier burrito rolling and eating.
- Vegetable Prep: Steam your broccoli until it’s fork-tender but still has a slight bite. Overcooked broccoli can become mushy. Chop it into small florets to ensure it distributes evenly throughout the filling. Halve or quarter your cherry or grape tomatoes depending on their size, allowing their juicy freshness to be prominent in each bite.
- Softening Tortillas: Large, burrito-sized tortillas are essential. If they feel stiff, a quick 30-second microwave zap (covered with a damp paper towel) will make them pliable and much easier to roll without tearing.
- Rolling Technique: Place one-sixth of the pork mixture slightly off-center on a warmed tortilla. Fold the sides inward first, then fold up the bottom edge, pulling it snugly over the filling. Roll tightly from the bottom up, creating a compact burrito. A tight roll is key to keeping the filling secure while grilling.
- Grilling the Burrito: Place your rolled burritos seam-side down on the hot grill first. This helps seal the seam and prevents the burrito from unraveling. Cook for just 1-2 minutes per side, or until the tortilla is beautifully golden-brown and lightly charred. The goal is to toast the exterior and ensure the cheese inside is melted, not to recook the filling.
By following these steps, you’ll achieve burritos that are perfectly constructed and packed with flavor, ready to impress your family and friends.
Serving Suggestions & Variations
These Grilled Pork Burritos are fantastic on their own, but pairing them with a simple side can complete the meal. As mentioned, grilled corn on the cob is a classic summer companion, offering a sweet counterpoint to the savory burritos. Other great options include a fresh green salad with a light vinaigrette, a scoop of fluffy cilantro-lime rice, or a side of black beans.
To further enhance the experience, consider serving your burritos with a dollop of sour cream or Greek yogurt, a vibrant salsa (pico de gallo or a roasted corn salsa would be excellent), or a generous scoop of homemade guacamole. A squeeze of fresh lime juice over the top just before serving can also add a bright, zesty finish.
Feeling adventurous? These burritos are incredibly versatile. You could easily swap the pork tenderloin for grilled chicken or even a plant-based protein. Experiment with different Sargento cheese blends – a Monterey Jack or Colby-Jack blend could offer a milder, creamier alternative. For a spicier kick, add a pinch of chili powder to the pork seasoning or finely diced jalapeños to the filling. You can also incorporate other vegetables like bell peppers or onions, sautéed until tender before adding to the mix. The possibilities are endless, making this recipe a fantastic canvas for your culinary creativity.
Grilled Pork Burritos
Deborah Harroun
15 minutes
1 hour
1 hour 15 minutes
6 servings
Main Dish
American
Ingredients
- 1 pork tenderloin (about 1 1/2 lbs)
- 4 cups broccoli florets
- 1 cup cherry or grape tomatoes
- 7.5 oz package Sargento Chef Blends 4 State Cheddar Cheese
- 1 tablespoon ranch seasoning
- 6 large burrito sized tortillas
Instructions
- Heat a grill to medium/350ºF.
- Season the pork tenderloin with salt and pepper. Grease the grate on the grill, then place the pork on the grill. Close the lid, and cook at moderate heat until the pork is 145ºF, turning once during cooking, about 30 minutes. Remove the pork from the grill and cover with foil. Allow to rest for 5-10 minutes. Leave the grill on at a moderate heat.
- While the pork is grilling, steam the broccoli until fork tender. Chop into smaller pieces. Cut the tomatoes in half or in quarters, depending on how big they are.
- In a large bowl, combine the broccoli, tomatoes, Sargento Chef Blends 4 State Cheddar Cheese and the ranch seasoning.
- After the pork has rested, dice it into small, bite-sized pieces. Add to the bowl with the other ingredients and stir to combine.
- If needed, cover the tortillas and cook in the microwave for 30 seconds to soften. Place one-sixth of the pork mixture down the center of a tortilla then fold up into a burrito. Repeat with the remaining tortillas and pork mixture until you have 6 burritos.
- Place the burritos on the hot grill, seam side down. Cook just until toasted, then flip and cook the second side. This will only take 1-2 minutes per side.
- Serve the burritos warm.
grilled pork burritos, summer grilling, pork tenderloin recipe, Sargento cheese
More Delicious Pork Recipes to Explore
If you’re a fan of succulent pork dishes, be sure to check out some of these other fantastic recipes:
- Italian Pork Chops with Creamy Mushroom Sauce
- Roasted Pork Tenderloin with Mustard Sauce
- Easy Pork With Hoisin Sauce
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