BBQ Grilled Pork & Vegetable Rice Bowls | Mostly Homemade Mom

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BBQ Grilled Pork & Vegetable Rice Bowls

July 18, 2016
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.

These BBQ Grilled Pork & Vegetable Rice Bowls are the perfect summer dinner! Cubed pork tenderloin, broccoli, and tomato with BBQ sauce and cheddar cheese, served over brown rice - you need this recipe!

This is my first summer with three children and I have one word to sum it up: exhausted!

I would definitely add fun to that description, but it's mainly exhausted! Silas and Wesley spend the mornings out back riding bikes, using sidewalk chalk or bubbles before the heat really kicks in. Then they proceed to bring all that boy energy in the house, which involves running around, building forts, and eating snacks. Lots and lots and lots of snacks.

Add in 9 month old Reuben, who is perpetually teething and getting himself into everything, and you can see why I'm super tired this summer! We've had an awesome summer so far with various activities, day trips, and visiting family. I find myself barely able to think ahead to dinner most days! 

Smaller, quick meals are better for us during these busy summer days. We fire up the grill several times each week because it's just so easy and of course the flavor is amazing! These BBQ Grilled Pork & Vegetable Rice Bowls are the perfect summer weeknight meal!

BBQ Grilled Pork & Vegetable Rice Bowls


Cubed pork tenderloin marinaded in BBQ sauce, grilled with broccoli and tomato, and served over brown rice topped with shredded cheese.

Prep time: , Cook time: , Total time:
Yield: 4 servings

2 lb boneless pork tenderloin, cubed
16 oz bottle BBQ sauce, divided
20 fresh broccoli florets
20 grape tomatoes
1 cup Sargento® Chef Blends 4 State Cheddar shredded cheese
2 cups cooked brown rice

  • Place cubed pork tenderloin and 1 cup BBQ sauce in a bowl. Cover and marinade 2 hours.
  • Remove pork from marinade and discard marinade.
  • Add pork, broccoli, and tomatoes to a grill basket and grill for 10 - 15 minutes or until pork is cooked through to 160 degrees internal temperature, broccoli is tender, and grape tomatoes have popped.
  • Sprinkle cheese over pork and vegetable and grill an additional 2 minutes or until cheese is melted.
  • Evenly divide rice among bowls and top with pork & vegetables. Serve with additional warmed BBQ sauce, if desired.

  • This is one of those meals where the family will be asking for more! Silas loved the BBQ pork, Wesley loved the grilled broccoli, and we all loved the cheddar cheese on top!

    I'm so excited to be a part of the Sargento Chopped at Home Challenge, grilling edition! I love being creative with recipes (but you already knew that). Sargento shredded cheese is by far my favorite and with over 30 versatile varieties, unique blends, and distinct cuts it's not hard to find a favorite! Plus, Sargento cheese is always cut from blocks of 100% real, natural cheese. Be sure to submit your recipe to for the chance to win $5,000 and a trip to New York City to compete in a televised Chopped cooking challenge and a $10,000 grand prize! For more recipe inspiration, check out Sargento's website and Pinterest page.

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

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