Pork, Tomato and Broccoli Kabobs with Beer Cheese Dip

 This post brought to you by Sargento®. The content and opinions expressed below are all my own.
Have you ever watched the show Chopped?  It is one of my family’s favorite shows.  My 5 year old especially likes to see what the chefs come up with using the ingredients in their secret baskets.  We hosted our own Chopped competition at home, it was so fun.  My husband, son, and I all picked one ingredient at the grocery store and we had to combine those to make an appetizer. 
When I was invited again to participate in the Chopped at Home Challenge with Sargento®, I was really excited to try another Chopped challenge.  We also use Sargento cheeses at home, so it was great to incorporate a product I already use.  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.  Sargento Shredded Cheese ranges in size fromn3.25 to 3.95 ounces for a suggested retail price of $2.69 each.
The Chopped Challenge required 4 ingredients to be used in the recipe.  The theme was grilling and the required Sargento product was Chef Blends 4 State Cheddar .  The other required ingredients were pork tenderloin, cherry or grape tomatoes, and broccoli.  This was a great challenge and since we love to grill during the summer, I could not wait to think of something great to grill.
I brainstormed what I could make and the first thing I thought of was to make stuffed pork tenderloin. That seemed to be the simple solution and I wanted to do something different so I kept thinking.  We have been grilling vegetables a lot during the summer, so I decided that I wanted to keep the vegetables whole. I decided to make kabobs using the pork, tomatoes , and broccoli. The whole dish is tied all together with the dipping sauce.  I made a beer cheese dip to dip the meat and vegetable kabobs into and to act as a sauce for the kabobs.  The beer cheese dip is the main thing that gives the meal so much great flavor.  
These Pork, Tomato, and Broccoli Kabobs with Beer Cheese Dip go perfect together and make a great summer dinner.  I really loved the flavor of the grilled vegetables. The sweetness of the tomatoes is brought out by the grill and the broccoli tasted fantastic grilled as well.  The pork tenderloin went really well with both vegetables.
 My family’s favorite part of the meal, though, was the beer cheese dip.  The cheesy dip tasted fantastic and the different blends of cheddar gave the dip so much flavor.  My family raved about the dip and couldn’t stop talking about it.  The dip tasted fantastic with the vegetables and the pork and was really the highlight of the meal.  Participating in the Chopped challenge was a lot of fun and I think these four ingredients came together really well to create a great and delicious meal. 


Pork, Tomato and Broccoli Kabobs with Beer Cheese Dip


  • 1-2 pounds pork tenderloin, cubed
  • 1/2 cup barbecue sauce (or by a pre-marinated pork tenderloin)
  • 1 pound broccoli, chopped
  • 1 pound cherry or grape tomatoes
  • Olive oil
  • Sea salt
  • Wooden kabobs skewers, soaked in water
  • Beer Cheese Dip
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 3/4 cup beer
  • 1 1/2 cups Sargento Chef Blends 4 State Cheddar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper


  1. Season the pork with your favorite seasonings or rub and place the cubed pork in a freezer bag.  Pour the barbecue sauce into the freezer bag and marinate in the refrigerator for at least 30 minutes.  The other alternative is to buy a pre-seasoned, pre-marinated pork tenderloin.
  2. Place the broccoli and tomatoes in a large bowl.  Drizzle with olive oil and sprinkle sea salt over the vegetables to season.  Toss together to combine.
  3. Heat the grill on medium heat.  While the grill is heating, thread the pork and veggies onto the skewers.  I alternated with meat and veggies.  Place the skewers on foil and grill until the pork is thoroughly cooked and the vegetables are tender.
  4. To make the beer cheese dip, melt the butter in a small saucepan over medium heat.  Once the butter is melted, whisk in the flour.  Slowly pour the beer in while whisking constantly.  Once the mixture is smooth add the cheese and whisk until the cheese is melted and smooth.  Add the garlic powder, sea salt, and black pepper, and stir to combine.  Serve immediately with the kabobs.


Make sure to check out and participate in the Food Network 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
 For more inspiration, check out the Sargento Pinterest page Pinterest.com/sargentocheese/ or visitwww.sargento.com/Shredded for more information. 

This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.