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

Spicy Pork Tenderloin Tostadas

February 23, 2017 / by Liz

A couple of weeks ago, I was having one of those indecisive nights where I couldn’t think of anything I wanted to eat for supper, when I came across these chile-rubbed pork tostadas. They sounded amazingly appetizing, but unfortunately, rather than an actual recipe, I had stumbled across a home delivery meal kit webpage (it seems that FreshRealm is affiliated somehow with RealSimple, one of my fav go-to recipe sites). But it was the perfect meal inspiration, and the basic directions were there, so I decided to go ahead and make the tostadas anyway… plus I added a few extras! So delicious and satisfying, and they’re easy to whip together on a weeknight (even if you don’t have the meal kit!). We’ve already made them three times since last week.

INGREDIENTS
serves two people

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).

DIRECTIONS

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.

Delicious!

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