Spicy Green and Red Pork Loin Tostadas

5 Reviews
ADD YOUR REVIEW
Randy Mayor; Melanie J. Clarke
Yield
8 servings (serving size: 1 tostada)
January 2002
RECIPE BY Cooking Light

"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

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

Nutritional Information

  • Calories 286
  • Caloriesfromfat 31%
  • Fat 9.9g
  • Satfat 3.7g
  • Monofat 3g
  • Polyfat 0.9g
  • Protein 23.9g
  • Carbohydrate 26.6g
  • Fiber 4.9g
  • Cholesterol 59mg
  • Iron 2.1mg
  • Sodium 667mg
  • Calcium 144mg

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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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Ratings & Reviews

KathrynAnn's Review

ChrisInPA
May 28, 2014
This is a family favorite. If it's too spicy for you, cut back some on the ground red pepper. We make it with pork tenderloin; much easier. We get the green salsa at Trader Joe's.

ChrisInPA's Review

JMP15BRA
May 30, 2012
This was just ok. We did not love it. I doubt I'll try it again.

rstarrlemaitre's Review

severine999
February 08, 2011
This recipe was indeed spicy - a little too much so for me! I would use less spice rub on the pork, because I felt like it detracted from the subtle elements in the salsa, namely the apple, corn, and black beans. The pork was perfect though - crispy on the outside and tender on the inside. I would recommend flour tortillas over corn tortillas, and sour cream on top to balance the spiciness!

JMP15BRA's Review

rstarrlemaitre
January 12, 2009
Great recipe! We get tired of chicken/beef dishes, so this was a nice variation. I doubled the amount of black beans and corn, and also added fresh mango, avocado, and cherry tomatoes for the last few minutes (with the apple). It was a great combo of sweet and spicy with the pork. I ate it w/o the tortilla, used rice, and a lot of the veggies so it was more like a side dish than a salsa. Also - I did not have "green salsa" to put in it, and we didn't miss it.

severine999's Review

KathrynAnn
November 19, 2008
This is excellent! Very spicy, which I liked. I was a bit concerned about the amount of onions called for, but it turned out really well. I sprayed the tortillas with Pam and baked them to make 'em crunchy. Will definitely make again!
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