Ingredients1 - 2 pork tenderloins
chopped smoked tomatoes
fresh grated jack cheese
sliced black olives
BBQ sauce(injected into the meat)
Lightly smoke the tenderloin on your Big Green Egg. I would use pecan smoke or maybe maple. Arrange nachos on a plate that can withstand the heat of a 350-400 degree grill. When the pork is done remove from the Egg and let it rest. While the pork is resting, grate your cheese and chop your smoked tomatoes. Now slice the tenderloin thin and arrange on the nachos. Then top that with the olives, tomatoes and cheese. Place plate into the Egg and let the cheese melt about 1-2 mins.
****Remember the plate is hot so use mitts****