Spicy Green and Red Pork Loin Tostadas

Ingredients

• Pork:
• 1 tablespoon ground red pepper
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 (1 1/2-pound) boneless pork loin roast, trimmed
• Cooking spray
• Salsa:
• 3 cups chopped yellow onion
• 3 garlic cloves, minced
• 1 cup chopped red bell pepper
• 1/2 cup frozen corn kernels, thawed
• 1/2 cup canned black beans, drained and rinsed
• 1 teaspoon crushed red pepper
• 1 teaspoon hot sauce
• 1 cup green salsa
• 1/2 cup diced red apple
• 1/2 cup chopped fresh cilantro
• Additional Ingredients:
• 8 (6-inch) corn tortillas
• 1/2 cup (2 ounces) shredded Monterey Jack cheese

Preparation

1. Preheat oven to 350°.
2. To prepare pork, combine first 4 ingredients in a small bowl. Rub pork loin with pepper mixture. Place pork on a broiler pan coated with cooking spray. Bake at 350° for 1 hour or until meat thermometer registers 155°; cool and shred with 2 forks.
3. To prepare salsa, heat a nonstick skillet coated with cooking spray over medium-high heat. Sauté onion and garlic for 2 minutes; add red bell pepper and next 5 ingredients (bell pepper through green salsa). Reduce heat to low; cook, stirring occasionally, for 20 minutes. Stir in apple and cilantro, and cook 5 minutes.
4. Warm tortillas according to package directions. Place 1/2 cup pork and 1/2 cup salsa on each tortilla; sprinkle with 1 tablespoon cheese and top with desired toppings.