Grilled Pork Tenderloin with Cheesy Vegetable Rice

Grilled Pork Tenderloin with Cheesy Vegetable Rice is a complete dinner recipe featuring juicy grilled pork seasoned with a smoky spice rub and finished with barbecue sauce, served alongside creamy rice mixed with broccoli, tomatoes, corn, and melted cheddar cheese. This easy grilled pork recipe is perfect for family dinners, summer grilling, or meal prep, combining bold flavors with simple ingredients. A hearty and comforting main dish, it pairs protein and vegetables for a balanced and filling meal.

Ingredients

Grilled Pork Tenderloin

• 2¼–2½ pounds pork tenderloin
• Pork spice rub (see below)
• 3 tablespoons olive oil, or as needed
• ½ cup barbecue sauce, plus more if desired

Pork Spice Rub

• 1 tablespoon paprika
• 2 teaspoons granulated garlic
• 2 teaspoons onion powder
• 2 teaspoons brown sugar
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (adjust to taste)

Cheesy Vegetable Rice

• 1½ cups long-grain white rice
• 3 cups low-sodium chicken broth
• 2 tablespoons vegetable oil
• 2 cups chopped fresh broccoli florets
• 1 cup cherry or grape tomatoes, halved
• 1 cup corn kernels (fresh or frozen, no need to thaw)
• ½ teaspoon minced garlic
• ½ teaspoon seasoning salt
• 7.5 oz shredded cheddar cheese blend
• 2 tablespoons fresh Italian parsley, minced

---

Instructions

1. Prepare the Spice Rub

• In a small bowl, combine all spice rub ingredients. Mix well and set aside.

2. Cook the Rice

1. Bring chicken broth to a boil in a large saucepan over high heat.
2. Add rice, reduce heat to low, cover, and cook for 15 minutes, or until the broth is absorbed and rice is tender.
3. Remove from heat and keep covered.

3. Grill the Pork Tenderloin

1. Generously coat the pork tenderloin with the spice rub on all sides.
2. Drizzle with olive oil and let rest while preheating the grill to medium heat.
3. Place pork on the grill, cover, and cook for 15–20 minutes, turning occasionally, until the internal temperature reaches 150°F (65°C) at the thickest point.
4. During the final minutes, brush generously with barbecue sauce and grill for an additional 2–3 minutes to caramelize the exterior.
5. Transfer pork to a cutting board and let rest for 10 minutes.

4. Prepare the Cheesy Vegetable Rice

1. Heat vegetable oil in a large skillet over medium heat.
2. Add broccoli and cook for 3–4 minutes, stirring, until fork-tender.
3. Stir in tomatoes, corn, garlic, and seasoning salt. Cook for 3 minutes, until tomatoes soften and garlic is fragrant.
4. Reduce heat to low and add the hot cooked rice and shredded cheese. Stir until the cheese is fully melted.
5. Remove from heat and stir in parsley.

5. Serve

• Slice pork tenderloin into 1-inch medallions.
• Serve over a generous portion of cheesy vegetable rice.

---

Why You’ll Love This Recipe

• Balanced meal: Protein, vegetables, and rice all in one plate.
• Bold flavor: Smoky spice rub and barbecue glaze pair perfectly with cheesy rice.
• Great for grilling season: Ideal for outdoor cooking and family meals.
• Crowd-friendly: A dish that works well for casual dinners or gatherings.

---

Tips

• Let the pork rest before slicing to keep it juicy.
• Use an instant-read thermometer for accurate doneness.
• Warm the rice before adding cheese so it melts evenly.
• Grill pork over indirect heat if flare-ups occur.

---

Variations and Substitutions

• Protein: Substitute pork tenderloin with chicken breasts or thighs.
• Rice: Use brown rice or jasmine rice, adjusting cooking time as needed.
• Vegetables: Add bell peppers, zucchini, or peas for variety.
• Cheese: Monterey Jack or Colby cheese works well instead of cheddar.

---

FAQs

Q: Can I cook the pork indoors?
A: Yes, the pork can be cooked in a grill pan or baked in the oven at 400°F (200°C) until it reaches the proper internal temperature.

Q: Can this be made ahead of time?
A: The rice can be prepared ahead and reheated gently. Pork is best grilled fresh for optimal texture.

Q: How do I store leftovers?
A: Store in airtight containers in the refrigerator for up to 3 days.

---

Serving

• Serve with a fresh green salad or grilled vegetables.
• Add extra barbecue sauce on the side if desired.
• Pair with iced tea, lemonade, or sparkling water.

---

Suggestions

• Garnish with extra parsley or green onions for added color.
• Add a squeeze of lemon over the rice for brightness.
• Turn leftovers into a rice bowl with sliced pork and extra vegetables the next day.