Heat a grill to medium/350ºF.

Season the pork tenderloin with salt and pepper. Grease the grate on the grill, then place the pork on the grill. Close the lid, and cook at moderate heat until the pork is 145ºF, turning once during cooking, about 30 minutes. Remove the pork from the grill and cover with foil. Allow to rest for 5-10 minutes. Leave the grill on at a moderate heat.

While the pork is grilling, steam the broccoli until fork tender. Chop into smaller pieces. Cut the tomatoes in half or in quarters, depending on how big they are.

In a large bowl, combine the broccoli, tomatoes, Sargento Chef Blends 4 State Cheddar Cheese and the ranch seasoning.

After the pork has rested, dice it into small, bite-sized pieces. Add to the bowl with the other ingredients and stir to combine.

If needed, cover the tortillas and cook in the microwave for 30 seconds to soften. Place one-sixth of the pork mixture down the center of a tortilla then fold up into a burrito. Repeat with the remaining tortillas and pork mixture until you have 6 burritos.

Place the burritos on the hot grill, seam side down. Cook just until toasted, then flip and cook the second side. This will only take 1-2 minutes per side.

Serve the burritos warm.