Seared Pork Tortas

Photo: John Autry; Styling: Cindy Barr

Torta is Spanish for "sandwich"—and is usually a hefty stack of meat, beans, and veggies. Our lightened version packs pork, beans, and veggies between fresh baguette slices for a super sandwich that can feed the whole family.

Yield: 4 servings (serving size: 1 sandwich)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 441
  • Fat: 15.2g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 7.3g
  • Polyunsaturated fat: 1.5g
  • Protein: 30g
  • Carbohydrate: 46.9g
  • Fiber: 4.2g
  • Cholesterol: 66mg
  • Iron: 3.7mg
  • Sodium: 806mg
  • Calcium: 147mg

Ingredients

  • 2 teaspoons olive oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 6 (2-ounce) boneless center-cut pork loin chops (1/4 inch thick)
  • 1 (12-ounce) baguette, cut in half horizontally
  • 1/2 cup canned pinto beans, rinsed and drained
  • 2 tablespoons refrigerated fresh salsa
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 1/4 cup thinly sliced onion
  • 1 large tomato, cut into 8 (1/4-inch-thick) slices
  • 1 jalapeño pepper, seeded and thinly sliced
  • 1/2 ripe peeled avocado, cut into 1/8-inch-thick slices

Preparation

  1. 1. Preheat broiler.
  2. 2. Heat oil in a large nonstick skillet over medium-high heat. Combine cumin and salt; sprinkle evenly over pork. Add pork to pan; cook 2 minutes on each side or until done. Let stand 5 minutes; cut into thin slices.
  3. 3. Hollow out top and bottom halves of bread, leaving a 3/4-inch-thick shell; reserve torn bread for another use. Place bread halves, cut sides up, on a baking sheet. Broil 2 minutes or until golden brown.
  4. 4. Place beans and salsa in a small bowl; mash with a fork until almost smooth. Spoon bean mixture into the bottom half of baguette. Top with pork, cheese, onion, tomato, jalapeño, avocado, and top half of baguette. Cut into 4 pieces.
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