This was just ok. We did not love it. I doubt I'll try it again.
Spicy Green and Red Pork Loin Tostadas
"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
More From Cooking Light
- 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
- 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
- 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
- Preheat oven to 350°.
- 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.
- 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.
- 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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