PORK TENDERLOIN NACHOS WITH MORNAY SAUCE, AVOCADO-CORN RELISH, CHARRED JALAPENO AND GOAT CHEESE
Steps:
- For the tortilla chips: Heat oil in a deep fryer to 340 to 350 degrees F. Fry the tortillas, in batches, until firm. Drain on paper towels and season immediately with salt. For the new mexican rubbed pork tenderloin: Combine the ancho chili powder, sugar, pasilla chili powder, salt, allspice, chile de arbol, cinnamon and some black pepper in a small bowl. Heat the oil in a medium saute pan over high heat. Sprinkle the pork with salt on both sides, and then dredge in the spice rub, tapping off any excess. Sear the pork on all sides until golden brown, and then continue cooking to medium doneness or when an instant-read thermometer inserted into the center registers 135 to 140 degrees F, 8 to 10 minutes. Transfer to a cutting board and let rest 10 minutes before thinly slicing. For the mornay sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook 1 minute. Slowly whisk in 2 cups of the warm milk, bring to a boil and continue whisking until the sauce thickens and the flour taste has been cooked out, about 5 minutes. Remove from the heat and slowly whisk in the Monterey Jack a handful at a time. Continue whisking until smooth, adding more milk if too thick. Whisk in the Parmigiano-Reggiano and season with salt, black pepper and chile de arbol. Set aside. For the avocado-corn relish: Combine the avocado, corn, jalapeno, lime juice, onions and olive oil in a bowl. Season with salt and black pepper, and fold in the cilantro. For the charred jalapenos: Toss the jalapenos with the oil and sprinkle with salt and black pepper. Char in a cast-iron pan over high heat or on a baking sheet in a 400 degrees F oven until the skin is charred on both sides. Let cool before slicing. For assembly: Arrange the tortilla chips on a large platter in a single layer. Top each chip with a heaping teaspoon of the avocado-corn relish, a slice of pork and some of the Mornay sauce. Garnish with the sliced charred jalapenos, pickled red onions, a dollop of the goat cheese and cilantro leaves.
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Minamina Minamina
[email protected]These nachos were a disappointment. The pork tenderloin was tough and the toppings were tasteless.
Jano Zouak
[email protected]I'm not sure what I did wrong, but my nachos didn't turn out as good as I hoped. The pork tenderloin was a little dry and the toppings were bland.
Dominion Kelly
[email protected]These nachos are a little bit time-consuming to make, but they're definitely worth the effort. They're so delicious!
Karime grijalva
[email protected]I love that this recipe uses pork tenderloin instead of ground beef. It makes the nachos so much more flavorful.
Nazmul Ahmed
[email protected]These nachos are perfect for a game day party. They're easy to make and they're always a crowd-pleaser.
Chandupa Dulanja
[email protected]I've made these nachos several times now, and they're always a hit. I love the combination of flavors and textures.
jimmy singh
[email protected]These nachos are a great way to use up leftover pork tenderloin. They're also a great way to get your kids to eat their vegetables.
Ali Mohammad
[email protected]I'm not a big fan of nachos, but these were really good. The pork tenderloin was tender and flavorful, and the toppings were all fresh and delicious.
Rafi Troeman
[email protected]These nachos are the perfect comfort food. They're cheesy, gooey, and delicious.
Esther Maharaj
[email protected]I made these nachos for a potluck and they were a huge hit. Everyone loved them!
Igwenagu Lilian
[email protected]These nachos are a little bit spicy, but they're not too hot. The goat cheese helps to balance out the heat.
Ijeoma Okeke
[email protected]I love that this recipe uses Mornay sauce instead of traditional nacho cheese. It makes the dish so much more elegant.
Bishal Rai
[email protected]These nachos are a great way to use up leftover pork tenderloin. They're also a great way to impress your friends.
JustLeafy
[email protected]I've made these nachos several times now, and they're always a hit. They're so easy to make and they're always delicious.
Delia Nistor
[email protected]Nacho average nachos!
Giuliana Navarro
[email protected]These nachos are the perfect party food. They're easy to make, and they're always a crowd-pleaser.
Lexseen M
[email protected]I'm not a huge fan of pork, but these nachos were surprisingly good. The meat was tender and not at all dry, and the toppings were all delicious.
Nirin Nirin
[email protected]These nachos were easy to make and so delicious. I especially liked the charred jalapeno and goat cheese. They added a nice smoky flavor to the dish.
Tarek Habib
[email protected]I made these nachos for dinner last night and they were amazing! The pork tenderloin was so tender and juicy, and the Mornay sauce was creamy and cheesy. I loved the combination of flavors and textures in this dish.
Milanda Plascencia
[email protected]These pork tenderloin nachos were a hit at my party! The meat was tender and flavorful, and the toppings were all delicious. The avocado corn relish was especially good, and it added a nice pop of freshness to the dish.