Roasted pork and tomatoes with a crusty broccoli and potatoes pie
Sargento® is hosting a Chopped at Home Challenge! Chopped is a show on Food Network where contestants are given a mystery basket of ingredients to cook with in a minimal amount of time. The best cooks know how to utilize any ingredients placed in front of them. Test your chops in this Chopped At Home Challenge with Sargento®! So are you ready to compete like a Chopped champion?
How It Works
Each round will have a four-week entry period, followed by a three-week voting period. This year all entries are eligible for public voting. At the end of each round, judges will review and rate all of the submissions. Finalists will be selected based on a combination of the judges’ ratings and the number of votes received.
Read more at: Chopped at Home Challenge presented by Sargento®
So I accepted the Chopped at Home Challenge for thee third round and my ingredients are: Sargento® Chef Blends 4 State Cheddar, Cherry tomatoes, Pork loin and Broccoli. The general theme of the challenge for this third round is grilling, so the recipe I came up with has to do a lot with grilling.
First I prepared the cheddar mashed potatoes , then roasted the leeks and corn and boiled the broccoli, prepare the individual pies, put them in the oven and the I roasted my pork loin and cherry tomatoes. Here the key is to verify the pork internal temperature with a thermometer. It will be ready and perfect around 170 F. This way you will know when your meat is ready and it will be cooked but still very juicy and moist! Dry pork meat is the worst!
To go with the acidity of the tomatoes and the pork meat I chose to make individual potatoes, corn, broccoli and lots and lots of cheddar pies, made them in mini dutch oven to go directly over the fire or in the oven.
Ingredients
- 2 leeks sliced
- 8 ounces broccoli cut into small florets
- 1 pound potatoes cut into cubes
- 3 tablespoons butter
- 1/3 cup Greek yogurt
- 1/3 cup milk
- 1 cup Sargento® Chef Blends 4 State Cheddar
- 1/3 cup corn kernels
- 15 Cherry tomatoes sliced in half
- 2 medium size pork loins
- 1 tablespoon olive oil
- 1 teaspoon dry parsley
- Salt and pepper
Instructions
- Bring a large pan of salted water to boil. Add the potatoes to the water and cook for 20 minutes, until tender. Drain the potatoes, then mash with milk, butter, yogurt, salt, pepper and half the cheddar. Reserve
- Bring a medium pan of salted water to boil. Add the broccoli and cook until the water boils again. Drain the broccoli. Reserve.
- Roast the leeks and corn over the fire until tender, season with salt and pepper. Cut off the kernels from the cob. Then divide the veggies between 4 individual mini Dutch ovens or baking dishes. Top with the mashed potatoes mix, then sprinkle over the remaining cheese.
- Preheat the oven at 350F. Put the individual pies on a baking tray, bake for 25 minutes.
- While the pies are in the oven, season your pork with garlic, salt and pepper and roast it over the fire. I measured the internal temperature of the pork, when ready it should be 170F, for juicy and moist meat with a touch of pink in the middle! just perfection.
- Season your cherry tomatoes with salt, pepper, dry parsley and olive oil, roast to your desire texture, I roasted mine about 7 minutes, they are grilled but still crunchy.
- Serve and enjoy!
I hope you enjoy my recipe for this challenge and can taste it at home with your love ones!
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. Available in 30 versatile varieties, unique blends and distinct cuts, Sargento Shredded Cheese is always cut from blocks of 100% real, natural cheese. Sargento for all after!
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.
