Recipe Details

Pork-nachos-ck-1924722-l
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Recipe Keywords

  • MYOTO x
  • make your own takeout x
  • restaurant fakeout x
  • blog x

Ingredients (yields 6 servings (serving size: 1 ounce chips, 1/2 cup beans, 1/3 cup pork, and 1/2 cup topping) servings)

  • 1 (1-pound) pork tenderloin, trimmed
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 2 tablespoons fresh lime juice
  • 1 teaspoon minced garlic
  • 1 can chipotle chiles in adobo sauce
  • 2 tablespoons water
  • 2 teaspoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 2 (15-ounce) cans pinto beans, rinsed and drained
  • 4 applewood-smoked bacon slices, cooked and crumbled
  • 1 1/2 cups chopped plum tomato
  • 1 cup diced avocado
  • 1/2 cup chopped jicama
  • 1/3 cup chopped onion
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 6 ounces sturdy tortilla chips (8 cups)
  • 1 1/4 cups (5 ounces) shredded reduced-fat Colby and Monterey Jack cheese blend
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño pepper, thinly sliced

Cooking Instructions

For cooking instructions, please visit myrecipes.com


Public Comments (1)



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Robin_Horrigan

August 18th, 2010

This is a terrific family recipe for lots of reasons. First of all, well, it's NACHOS. Who doesn't love nachos? But these nachos won't weigh on your conscience: they're loaded with veggies and protein.

Pork tenderloin is a favorite meat in my house. It's lean, ridiculously tender when not overcooked, and it goes on sale a lot in my supermarket of choice. The vacuum sealed packages usually have two tenderloins inside, between 3/4 - 1 pound each. When they're on sale I stock up and keep them in the freezer - but like most families, I really only need one tenderloin at a time, so I don't always want to freeze that package solid with two tenderloins stuck together.

My kids' portion sizes of meat are always small, and my husband and I do not need to be led into temptation to slice into a second tenderloin. Sometimes I break open the package when I get it home from the store and separate the two tenderloins before freezing. And sometimes I make pork and pinto bean nachos: I roast both tenderloins, shred the meat, and then freeze the shredded cooked meat of the second tenderloin for another use: shredded pork sandwiches, soups, or fried rice.

So there's another reason to love this recipe: cook once, eat twice. Or at least, get a head start on another savory meal for a busy weeknight. Whip up a batch of cranberry limeade for the kids, cranberry margaritas for the adults, and say "hasta la vista" to your local Mexican restaurant (well, sometimes).