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A bowl filled with rice, veggies, and pork tenderloin.
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Grilled Pork Tenderloin with Cheesy Vegetable Rice

Grilled Pork Tenderloin with Cheesy Vegetable Rice is a hearty, comforting meal that is sure to please the entire family. Summer comfort food at it's best!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 736kcal


Grilled Pork Tenderloin:

  • 2¼ to 2½ pounds pork tenderloin
  • Pork Spice Rub see below
  • 3 tablespoons olive oil or as needed
  • ½ cup barbecue sauce or more as needed

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 or to taste

Cheesy Vegetable Rice:

  • cups long grain white rice
  • 3 cups low-sodium chicken broth
  • 2 tablespoons vegetable oil
  • 2 cups chopped fresh broccoli florets
  • 1 cup halved cherry or grape tomatoes
  • 1 cup fresh or frozen corn kernels no need to thaw frozen corn
  • ½ teaspoon minced garlic
  • ½ teaspoon seasoning salt
  • 7.5 ounce package Sargento Chef Blends Shredded 4 State Cheddar Cheese
  • 2 tablespoons minced fresh Italian parsley


  • Combine spice rub ingredients in a small bowl and set aside.
  • Bring chicken broth to a boil in a large saucepan over HIGH heat. Add rice, reduce heat to LOW, cover and cook for 15 minutes or until broth has been absorbed and rice is tender. Remove from heat.
  • Liberally coat pork tenderloin with dry rub on all sides and drizzle with olive oil. Let the coated pork rest while you prepare your outdoor grill on MEDIUM heat.
  • Place pork on the grill. Cover and cook about 15 to 20 minutes or until it reaches an internal temperature of 150 degrees F when tested in the thickest portion with an instant-read thermometer. Baste the pork liberally with barbecue sauce towards of the cooking time, grilling for an additional 2 or 3 minutes to caramelize the exterior.
  • Transfer from the grill to a cutting board and allow to rest for 10 minutes while you prepare the Cheesy Vegetable Rice.
  • Add oil to a 12-inch skillet and place over MEDIUM heat. Add broccoli and cook, stirring, for 3 to 4 minutes or until fork tender. Add tomatoes, corn, garlic, and seasoning salt. Cook, stirring, for 3 minutes or until tomatoes have softened and garlic is fragrant. Reduce heat to LOW and add hot cooked rice and cheese, stirring until cheese has melted. Remove from heat and stir in parsley.
  • Slice pork tenderloin into medallions about 1-inch thick. Serve sliced tenderloin over a big scoop of the rice.


Pork tenderloin is a very lean cut and should not be overcooked. An instant read thermometer makes it easy to quickly check the internal temperature of meat on the grill and ensure a tender, perfectly cooked result.


Calories: 736kcal | Carbohydrates: 62g | Protein: 52g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 1190mg | Potassium: 1209mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1450IU | Vitamin C: 37mg | Calcium: 323mg | Iron: 4mg