For the Stuffed Pork Loin:

1. Combine all of the ingredients for the marinade in a small bowl and mix. Set aside.
2. Combine all of the ingredients for the pork loin filling in a bowl and toss.
3. Place the flattened pork loin on a clean surface and rub the marinade on the meat.
4. Place stuffing mixture over the flattened pork; do not over fill or you will not be able to roll the pork.
5. Roll the pork like a strudel.
6. Secure the pork with the butchers twine and rub the marinade all over the outside of the pork.
7. Place the pork roll in a covered dish and let it sit in the refrigerator for at least one hour.
8. Brush the grill with vegetable oil and place the pork on the grill.
9. Grill, turning occasionally until a thermometer inserted in the center reaches 140 degrees F; about 25 – 30 minutes.

For the Crostini:

1. Place the broccoli in salted water and give a quick boil. Do not let the broccoli overcook. Drain and set aside.
2. Heat a griddle and place the grape tomatoes, garlic in the skin and the sweet onion on the griddle to grill with a drizzle of olive oil and a dash of salt. Grill until slightly charred.
3. Place the broccoli on the griddle with a drizzle of olive oil and a dash of salt and give it a slight char.
4. Let the veggies cool and place in a food processor with 2 – 3 tablespoons of olive oil, salt and black pepper and process.
5. Slice the bread ¼ inch in thickness and place on a heated griddle with a brush of olive oil.
6. Top the bread with a spoonful of the broccoli and tomato mixture and finish with the Sargento Chef Blends 4 State Cheddar.