Pork Tenderloin Nachos with Mornay Sauce, Avocado-Corn Relish, Charred Jalapeno and Goat Cheese

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My husband and I just really felt like spending an evening cooking something that was tasty, and kind of involved, and this was a perfect recipe for that! A lot of work, but super fun to make and eat! We took no short cuts! A agree this would serve way more than 4 people! We had tons of left over pork and sauce, but that wasn't a bad thing either :

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I've never attempted to make my own tortilla chips or cook a pork tenderloin before, so I didn't know what to expect, but this turned out really, really good! It's not as spicy as it sounds - even my 6 year old daughter loved it! I will definitely save this recipe and make it again!

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Holy cow! This is great! I was trying to minimize the mess in my kitchen, so I made one thing at a time...the relish, then the chips, then the pork, then the Mornay sauce. It took awhile, but was totally worth it--the perfect comfort food on a rainy, cool evening! The sweetness of the pork combined with the creamy, cheesy sauce and the spice of the avocado-corn relish is just really, really good. A few words of advice: this recipe says it serves 4. I think I have enough to serve an army. My husband and I ate HUGE plates of food, and we barely made a dent in it. Also, look for the spices in the bulk section of your grocery store. I paid pennies for them since I bought only what I needed. The recipe calls for "corn roasted in the husks and grilled," but I just used frozen corn on the cob and roasted it. The fresh stuff might taste a little better, but at this time of year, frozen was the most economical option for me.