Seasoned Pork Loin with Roasted Pepper Relish Nachos By Eric Olson Ingredients: ½ cup Port wine 1 tbsp Taco seasoning 1 lb Extra lean pork loin roast 2 Red bell peppers (healthy/lowfat ingredient) 2 Yellow bell peppers (healthy/lowfat ingredient) ¼ cup Asiago cheese, grated ½ cup Asiago cheese, crumbled 1 ½ tsp Ginger root, grated 1 tsp Garlic, minced 1 tbsp White balsamic vinegar 2 tbsp Olive oil 16 oz Black beans 10 oz White shoepeg corn 1 Lime 2 leaves Basil, fresh, diced 2-3 cups Pepper jack cheese, shredded 1 Avocado, sliced Sour cream Corn Chips Preparation: Meat: In a small skillet, combine ½ cup of port wine and 1 tbsp of taco seasoning. Bring to a boil and add 1 lb. extra lean pork loin roast. Continue cooking until all of the liquid is gone and all sides of the roast are evenly coated. Using the same skillet, place the roast in a preheated 350ºoven. Continue cooking until the roast reaches an internal temperature of 170º. Remove from oven and let cool. Cut into lengths no longer than 2” and pull the meat apart into bite size pieces. Pepper Relish: Fire roast 2 red and 2 yellow bell peppers. Clean, peel and slice into ¼ s. In a food processor, combine ¼ cup of grated Asiago cheese, 1 ½ tsps. Of grated ginger root, 1 tsp of minced garlic, 1 tbsp of white balsamic vinegar, 2 tbsp olive oil and the juice of one lime. Salt and pepper to taste. Blend until all ingredients are well combined. Add the bell peppers and continue mixing until the peppers are about ¼” square. Beans: Soak 16 oz of black beans and 10 oz. of white shoepeg corn in the juice of ½ fresh lime. Dice 2 fresh basil leaves and add to the beans. Set aside – best if left overnight to infuse flavors. Plating The Nachos: Use a 16-20” platter. Drain the black beans and corn and mix all of the juices. Place the entire serving of beans in the center of the platter and create a depression in the center. Place about cup of the pepper relish into the center depression and cover with ½ cup of crumbled queso fresco cheese. Circle the edge of the platter with corn tortilla chips. Cover with a layer of pork meat. Cover the meat and chips with a generous portion of shredded pepper jack cheese. Roast the entire platter until all of the cheese is melted and chips begin to brown. Remove from the oven. Garnish the relish with ½ of an avocado in ¼” slices and the chips with small dollops of sour cream. Serve immediately. Healthy Nacho Recipes • Chloe's Confetti Nachos Click here for recipe • Heidi's Tequila Grilled Fruit and Veggie Nachos Click here for recipe • Eric's Seasoned Pork Loin with Roasted Pepper Relish Nachos Click here for recipe • Ann's Ceviche Nachos Click here for recipe • Ann's Cowboy Caviar Chicken Nachos Click here for recipe • Erick's Lean Pork Roast Loin Nachos Click here for recipe • Downriver Grill's Chicken Fajita Nachos Click here for recipe • Jamie’s Severson’s 3-2-1 Nachos with Mango Salsa and Sweet Poppy Seed Drizzle Click here for recipe • Piecora’s Alder-Mesquite Shredded Short Rib Nachos Click here for recipe • 2003 Washington Restaurant Association Nacho Runner-Up Cavanaugh’s Landing Tinga Nachos Click here for recipes • Apple Nachos Sheraton Seattle Hotel and Towers Chef David Mestl Click here for recipes • Aracelia’s Famous Nacho Supreme Courtesy Aracelia Duncan, Aracelia’s Mexican Food Restaurant, Spokane Click here for recipes • Nachos Griego By Cassandra Tiersma Click here to recipes • Fowler Nacho Recipe By Paulette Fowler Click here for recipes