LEAN PORK ROAST LOIN NACHO By Erick Olson Ingredients: 1 Pound extra lean pork loin roast 1 Lime 1 Can enchilada sauce 2 Fresh basil leaves 1 Can non fat refried beans 1/3 C. Fresh chopped cilantro 1 Can black beans 1/3 C. Chopped green onions 8 oz. white corn 2 Fresh cloves garlic 1 Red bell pepper 1 Tbsp olive oil 1 Yellow bell pepper 1 Tbsp balsamic vinegar 4 Roma tomatoes 1 1/2 Tbsp fresh black pepper Salt to taste 1/4 C. sour cream 1 1/2 C. shredded pepper jack cheese 1 1/2 C. shredded cheddar cheese 1 10 oz bag corn chips 1 large ripe avocado Meat: Roll the 1 pound extra lean pork loin roast in 1 1/2 tablespoons fresh cracked black pepper and salt to taste. Pour 1 can of enchilada sauce over the top the roast. Allow about 1/2” of sauce to remain in the bottom of the pan. Roast at 425 for 15 minutes. Reduce heat to 325. Continue cooking until the roast reaches an internal temperature of 165. Remove from oven. Cut into lengths no longer than 2” and pull the meat apart into bite size pieces. Set aside. Peppers: Fire roast 1 red and 1 yellow bell peppers. Clean, peal and slice into bite size strips. Set aside. Beans: Soak 16 oz. of black beans in the juice of 1/4 fresh lime. Dice (2) fresh basil leaves and add them to the beans. Set aside. Pico de gallo: Dice (4) roma tomatoes into 1/4” cubes. Add 1/3 cup fresh green onions, 1/3 cup fresh diced cilantro, (8) oz. white corn, (2) fresh diced cloves of garlic, (1) tablespoon, olive oil, (1) tablespoon balsamic vinegar, and the juice from 1/4 fresh cut lime. Salt to taste. Set aside Plating the nachos: Using a 16” – 20” platter, spread 1 can of fat free refried beans in a 2”-3” ring around the edge. Drain the black beans of all juices (retain the diced basil). Sprinkle them on top of the refried beans. Cover the center of the platter with corn tortilla chips. Add a layer of shredded pepper jack cheese (about 1 cup). Add a second layer of chips. Cover with a layer of cheddar cheese (about 1 cup). Cover with a layer of pork meat and bell peppers. Add a final layer of the two cheeses mixed together (about 1 cup). Roast the entire platter until all of the cheese is melted. Remove from the oven. Cover the entire surface with the pico de gallo sauce. Garnish with 1/2 of a large avocado in 1/4” slices, a large dollop of sour cream and a sprig of fresh cilantro. Serve.   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