1 cup fresh broccoli florets cut into 1/2-inch pieces
1/2 cup frozen corn fire roasted if possible
1/2 cup grape tomatoes diced small
1 cup Sargento Chef Blends Shredded 4 State Cheddar
2 cups sweet and tangy barbecue sauce or your favorite store-bought sauce
Kitchen twine
Heat the grill to medium high heat on one side, leaving the other side at lower heat for indirect cooking. Butterfly the tenderloin, slicing it lengthwise down the center, stopping about 1/2-inch from the edge of the tenderloin, leaving the two halves attached. Spread the tenderloin out flat and cover with plastic wrap. Use a meat mallet or a rolling pin to pound it to approximately 1/2-inch thickness. Place the broccoli and the corn in a medium size glass bowl, along with 2 tablespoons of water. Cook in the microwave for about 3 minutes until the broccoli is bright green and slightly tender. Alternatively, you can steam the broccoli and corn to soften it. Add the tomatoes and the cheese to the bowl with the broccoli and stir to combine. Use a spoon to spread about 1/3 cup of barbecue sauce over the flattened meat. Scoop the broccoli mixture over the tenderloin, creating a pile of fillings in a straight line down the center. Fold the edge of the tenderloin up over the filling and then roll as tightly as possible, trying not to squeeze out any of the filling. Use kitchen twine to wrap the tenderloin to hold it together while grilling. Spray or brush the grill grates with oil. Place the tenderloin over the direct heat and grill for about 15 minutes, turning it 2-3 times, as grill marks develop. Move the tenderloin to the other side of the grill, over indirect heat. Brush generously with barbecue sauce. Cook an additional 3-4 minutes on each side, coating with sauce each time the meat is turned. When the pork reaches 145°F, remove to a tray and let rest 5 minutes before removing the twine and slicing. Serve with additional barbecue sauce, if desired.