Spicy Green and Red Pork Loin Tostadas

Randy Mayor; Melanie J. Clarke

"The pork roast can be cooked and shredded a day ahead. Simply reheat it before serving. I like to offer a variety of toppings for these tostadas, such as shredded lettuce, chopped tomato, grated cheese, salsa, and light sour cream." --CL Reader

Yield: 8 servings (serving size: 1 tostada)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 286
  • Calories from fat: 31%
  • Fat: 9.9g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.9g
  • Protein: 23.9g
  • Carbohydrate: 26.6g
  • Fiber: 4.9g
  • Cholesterol: 59mg
  • Iron: 2.1mg
  • Sodium: 667mg
  • Calcium: 144mg

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.
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