Macaroni and Cheese with Pork, Fire-Roasted Tomatoes and Broccoli

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3 teaspoons granulated garlic

3 teaspoons dry mustard

Kosher salt

1 pork tenderloin, trimmed (about 1 pound)

2 tablespoons olive oil, plus more for oiling the grill grates

2 cups 1-inch broccoli florets (about 8 ounces)

2 cups cherry tomatoes

Freshly ground black pepper

6 cups half-and-half

3/4 pound elbow macaroni (about 3 cups)

3 cups Sargento Chef Blends Shredded 4 State Cheddar (12 ounces)

2 tablespoons unsalted butter, cut into small pieces