A super simple and delicious pork tenderloin teamed up with an easy queso sauce. Enjoy nachos for dinner without breaking a sweat!
- 1 pork tenderloin
- Sweetwater Spice Lime Jalapeno Fajita Bath
- Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- tortilla chips
- 2 lb velveeta, diced
- 1 jar Joly Jalapa
- corn tortillas
- 3 qt canola oil
To make your own tortilla chips, fill a Lodge 7 quart dutch oven with 3 quarts of canola oil. On a side burner or stove top, bring the oil up to 350ºF. Use a instant read digital thermometer to monitor the oil temperature. Slice your corn tortillas into wedges. Working in batches, fry the tortillas until golden in color. Remove from the oil with a slotted spoon and season with salt.
Remove from the brine/marinade. Pat excess moisture off with a paper towel. Season with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning.
Build a hot charcoal fire. Create both direct and indirect grilling zones. Grill the tenderloin over the direct heat to desired color. Move to indirect heat and continue grilling until the internal temperature reaches 140ºF. Remove from the grill and rest a few minutes. Dice the tenderloin into bite sized pieces.
Cover your chips with the diced pork and cheese sauce.