Cheddar Smothered Pork Tenderloin with Strawberry Bruschetta


Cheddar Smothered Pork Tenderloin with Strawberry Bruschetta

Shauna H. uses Old Croc Smoked Sharp Cheddar in her Most Aussome Recipe in summer grilling to highlight the rich flavor of any meat.


  • For the tenderloin:
  • 1 two pound pork tenderloin
  • 1/4 Cup olive oil divided
  • 1 fresh lemon
  • 1 teaspoon sea salt
  • 1/2 teaspoon coarse black pepper
  • 1 block Old Croc Smoked Sharp Cheddar
  • For the Bruschetta:
  • 1 16 ounce container fresh strawberries hulled and diced
  • 1/4 Cup diced red onion
  • 2 Tablespoons fresh mint chopped
  • 2 Tablespoons olive oil
  • 1 Tablespoon balsamic vinegar
  • 1/2 teaspoons sea salt
  • 1/4 teaspoon coarse black pepper


  1. Cut pork tenderloin into 1 inch medallions and place them in a gallon sized zip top bag. Add the oil, juice from the lemon, and half of the salt and pepper. Seal bag and refrigerate for 30 to 60 minutes to allow pork to marinate.
  2. Heat a grill pain to medium high. Use the remaining oil to grease grill pan. Place tenderloins onto hot grill pan and sprinkle with remaining salt and pepper.
  3. Grill tenderloin 6 to nine minutes, flipping half way between cooking time. Pork should be 145 degrees when done.
  4. Meanwhile, place all ingredients for the bruschetta into a large bowl. Toss gently to combine ingredients. Cover and refrigerate until ready to serve.
  5. When pork is done, remove from grill and place it onto a sheet pan. Sprinkle cheese evenly over the tenderloins and set under the broiler on low until the cheese melts.
  6. Divide cheese smothered pork loin medallions onto each of 4 serving plates. Spoon bruschetta over pork and serve.