This made me sad. The salsa was gross. Not inedible gross, but gross enough not to contemplate it for leftovers, and just use jarred salsa. Why would you cook salsa. Of course we left out the apple, because that would have been grosser.
The pork was decent, but D had to cut down on the cayenne. He kept checking to make sure it said 1 TBSP. He ended up putting in 2 tsp. It was still spicy.
So the left overs are not with the salsa.
We had with Black Beans and Rice.
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- YIELD: 8 servings (serving size: 1 tostada)
- COURSE: Main Dishes
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
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.
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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