Lunch: The Ultimate Chipotle Pork Nachos

Enjoy a bar food favorite at home with a quick and easy recipe for nachos topped with chipotle-rubbed pork tenderloin and all your favorite fixins'.

Ingredients

1 lbs pork tenderloin (See Kelly's Notes)
3 Tablespoons fresh lime juice
3 cloves garlic, minced
2 teaspoons cumin
3 Tablespoons vegetable oil
3 chipotles in adobo, or more to taste, chopped
6 ounces tortilla chips (half of 1 large bag)
1 1/2 cups shredded cheese (cheddar, Monterey jack or a mix)
3/4 cup black beans, rinsed and drained
1/2 cup sliced black olives
3/4 cup store-bought or http://www.justataste.com/2009/02/guacamole-bruschetta/
3/4 cup store-bought or http://www.justataste.com/2009/01/salsa-cruda-with-baked-garlic-and-lime-pita-chips/
1/4 cup sour cream
1/4 cup chopped scallions, green parts only

Instructions

Whisk together the lime juice, garlic, cumin, vegetable oil and chopped chipotles with 1/2 teaspoon salt. Rub the marinade all over the pork tenderloin and refrigerate for 1 hour.
Preheat oven to 475 ºF.
Roast the tenderloin on a foil-lined baking sheet for 20 minutes, or until a meat thermometer inserted at the thickest part of the tenderloin registers a minimum of 145 ºF for medium-rare.
Remove the tenderloin from the oven, transfer it to a cutting board and allow it to rest for 10 minutes before slicing into bite-sized pieces. Reduce oven to 400 ºF.
Assemble the nachos by layering chips with cheese, black beans, olives and cubes of tenderloin in an oven-safe 13-by-9-inch baking dish. Bake nachos for 5 to 10 minutes, or until cheese is fully melted.
Remove nachos from oven and top with guacamole, salsa and sour cream. Garnish with chopped scallions and serve immediately.

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