Directions

Preheat oven to 350.

In a large bowl combine the cheese, eggs, milk and relish.

Line an 18x13 sheet pan with green chilies.

Pour the cheese mixture over the chilies and bake for 40 minutes.

Cool pan for 10 minutes before cutting into small squares.

Serve warm or at room temperature.

Directions

Rinse and trim tenderloins. With a brush coat each piece with Pepper and Onion Relish. Place in a Ziploc bag and marinate in the refrigerator for 1 hour or over night.

Preheat oven to 375°F. Mix first 4 ingredients in large bowl to blend. Season to taste with salt and pepper.

Remove pork from refrigerator and bring to room temperature. Dry each tenderloin with a paper towel. Dip into egg and then coat with bread crumb mixture. Set on rack for 15 minutes to dry.

Melt 2 tablespoons butter and 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of pork; cook until golden on all sides, about 5 minutes. Place on rack in a roasting pan. Wipe out skillet. Repeat with the remaining butter, oil and pork.

Roast pork until crust is golden and thermometer inserted into center registers 160°F, about 45 minutes. Transfer pork to cutting board. Let stand 5 minutes. Slice and serve with remaining Pepper and Onion Relish.