Grilled Pork Tenderloin & Broccoli Cheddar Hummus Platter Recipe - Cookin Canuck (2024)

5 from 1 vote

Course: Entrees

Cuisine: American

Keyword: Healthy Dinners

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 3 hours hours

Author: Dara Michalski | Cookin' Canuck

The Pork:

• ¼ cup lemon juice
• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 ½ teaspoons crushed dried rosemary
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 2 cloves of garlic smashed
• 1 pound pork tenderloin, trimmed

The Vegetables:

• 10 ounces zucchini, cut into ¼-inch strips lengthwise
• 8 ounces cherry tomatoes
• 2 teaspoon olive oil divided
• ¼ teaspoon salt divided

The Hummus:

• 4 ounces broccoli florets about 2 cups
• 14 ounce can reduced-salt chickpeas, drained & rinsed
• 1 clove garlic minced
• 2 tablespoon olive oil
• 2 tablespoons lemon juice
• 3 tablespoons water plus more if needed
• ⅛ teaspoons salt
• 4 ounces Sargento Chef Blends 4 State Cheddar
• pita bread for serving

The Pork:

• In a bowl, whisk together the lemon juice, olive oil, Dijon mustard, rosemary, salt and pepper, then stir in the garlic. Transfer to a large reseaslable plastic bag. Add the pork tenderloin and massage to coat. Marinate in the refrigerator for at least 2 hours, and up to overnight. Remove from the fridge 30 minutes before grilling.

• Preheat the grill for high heat on one side and medium heat on the other side. Lightly brush the grill with oil.

• Grill the pork for 3 minutes per side on the high heat. Move the pork to the cooler section of the grill and cook until a thermometer inserted in the center reads 140 degrees F, about 12 to 15 minutes.

• Remove the pork from the grill and let rest for 10 minutes. Slice into rounds, then cut into strips.

The Vegetables:

• Brush both sides of the zucchini with 1 teaspoon of the olive oil and season with ⅛ teaspoon salt.

• Place the cherry tomatoes in a small bowl and toss with the remaining 1 teaspoon olive oil and ⅛ teaspon salt. Thread the tomatoes onto metal or wooden skewers. If using wooden skewers, first soak them in warm water for 30 minutes.

• Grill the vegetables over medium heat until browned and tender, 2 to 3 minutes per side for the zucchini and 3 to 4 minutes per side for the tomatoes. Remove the tomatoes from the skewers.

The Hummus:

• Bring a medium saucepan of water to a boil. Add the broccoli and cook until tender, 2 to 3 minutes. Drain and immediately plunge into a bowl of ice water.

• In the bowl of a food processor, combine the broccoli, chickpeas, garlic, olive oil, lemon juice, 3 tablespoons water and salt. Puree until smooth.

• Add the cheese and puree again until smooth. Add more water to reach a smooth consistency, if necessary.

Putting It Together:

• On a dinner plate, spread out ⅓ cup of the hummus and top with a quarter of the pork (about 2 ½ ounces) and a sixth of the grilled zucchini and tomatoes.

• Repeat with 5 other dinner plates and the remaining ingredients.

• Serve with pita bread.