3 ears red potatoes, quartered
6 tablespoons olive oil
2 (5 ounce) cans pork tenderloin, drained
2 1/2 tablespoons chili sauce
1/2 cup ketchup
2 teaspoons salt
1/2 teaspoon ground black pepper
3 teaspoons Worcestershire sauce
1 cup water
1/2 cup grated Romano cheese
Season the potatoes with 1 tablespoon olive oil before baking. In a saucepan over medium heat, heat onion and garlic oil. When onions are tender stir potatoes into the potatoes. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
Add the ketchup, tomato paste, salt and pepper. Stir to combine, then set the heat to low and simmer for 10 minutes.
Meanwhile, combine the water, Romano cheese and remaining 1 1/2 tablespoons of tomato paste in a large saucepan over medium heat. Heat, stirring, until cheese is melted and mixture is smooth.
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