Pork nachos

Guest is Andria Gaskins

www.queencitykitchen.com

 

 

Pork Nachos with Broccoli Tomato Fondue

 

Pork

2 tablespoons barbecue rub

1 pork tenderloin (about 1 pound)

Extra-virgin olive oil, for brushing

 

Broccoli

2 tablespoons extra-virgin olive oil

8 ounces broccoli florets, cut into bite-size pieces

½ cup chicken broth

½ teaspoon kosher salt

¼ teaspoon coarse-ground pepper

Pinch red pepper flakes

Freshly ground black pepper

 

Sauce

1 tablespoon butter

1 shallot, diced

2 garlic cloves, minced

½ cup seeded and chopped grape tomatoes

½ teaspoon kosher salt

¼ teaspoon pepper

1 cup whole milk

1 cup heavy cream

1 tablespoon cornstarch

4 ounce cream cheese, cut into cubes and softened

1 (7.5-ounce) package Sargento 4-state cheddar cheese blend

 

Garnish

Chopped tomatoes

Chopped green onion

 

Rub the barbecue spice all over the pork tenderloin and wrap in plastic wrap. Refrigerate overnight.

 

Preheat oven to 350 degrees. Heat an oven-safe grill pan over medium-high heat. Brush the pan with oil and add the pork tenderloin. Sear all four sides for about 2 minutes each. Transfer the pan to oven, and bake for about 20 to 25 minutes. Remove the pan from the oven and let the tenderloin rest for 10 minutes.

 

Meanwhile prepare the broccoli. Heat the olive oil in a large skillet over medium heat. Add the broccoli and cook until bright green, about 3 minutes, stirring constantly. Add the chicken broth and season with salt, pepper and pepper flakes. Cook until just tender, about 3 to 5 minutes. Set aside until ready to use.

 

Transfer the pork to a cutting board and allow to stand for 5 minutes. Drain the cooking liquid into a liquid measuring cup. Shred the pork into large chunks and toss in a medium bowl with about ½ cup cooking liquid to coat.

To make the cheese sauce, melt the butter in a large pot over medium heat. Add the shallots, garlic and tomatoes, and cook until tender, about 3 minutes. Season with salt and pepper. Whisk the milk, cream and cornstarch in a medium bowl until combined. Pour the liquid into the pot and bring to a gentle simmer. Do not boil. Reduce the heat to low and whisk in the cream cheese until melted.

Gradually add the cheddar cheese, stirring until melted. Fold the prepared broccoli into the sauce.

 

To assemble the nachos, arrange the tortilla chips on a large serving platter. Pile with warm pulled pork. Drizzle broccoli cheddar sauce over the top. Garnish with chopped tomatoes and green onions.


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