Half-Baked by Liz  recipes, crafting, & other fun things

Spicy Pork Tenderloin Tostadas

February 23, 2017 / by Liz

Spicy Pork Tenderloin Tostadas

Yield: serves two people

Spicy Pork Tenderloin Tostadas


  • pork tenderloin (~500 g)
  • 2 tablespoons spicy taco seasoning
  • 2 tablespoons olive oil
  • 300 g cooked black beans*
  • salt and pepper
  • 125 g plain yogurt or sour cream
  • 125 g feta cheese, crumbled
  • 75 g cooked corn
  • 1 avocado, sliced
  • a few radishes, thinly sliced
  • handful of fresh cilantro leaves
  • 1 lime, cut into wedges
  • 2 – 3 corn tortillas
    *If you’re starting with dried beans, use 150 g of beans, soak them in water overnight, and boil for at least an hour (until very tender).


  • Preheat the oven to 350°F (180°C), and line a baking sheet with parchment paper. Coat the pork in the taco seasoning, and bake until the temperature in the center of the meat reaches 145°F (63°C) – about 25 to 30 minutes. Remove the pork from the oven, and rest for 10 minutes before slicing.
  • Meanwhile, heat the oil in a frying pan over medium heat. Add the beans, season with salt and pepper, and cook for 5 to 10 minutes until the beans are super soft and can be mashed with a fork. You may need to mix in a tablespoon or two of water to get the texture to be extra creamy.
  • Prep the rest of the toppings (yogurt, feta cheese, corn, avocado, radishes, cilantro leaves, limes) and set aside.
  • Just before the meat and beans are ready, place the corn tortillas under the broiler for a minute or two until toasty.
  • Spread the mashed beans onto the tortillas, and add some sliced pork, followed by the rest of the toppings. Serve with lime wedges to squeeze on top.
  • *See original blog post here.

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