Seared Pork Tortas

So a few years ago, a Taqueria introduced me to Tortas. Then they closed.  Sure I could get Cubanos at different places but not a Torto.  Then D decided to smoke a 70lb pig for his bday, and we have lots of pork left over.  I found this recipe.

I'm glad I did.  It was so good.  Definitely having again.

Seared Pork Tortas 

Torta is Spanish for "sandwich"—and is usually a hefty stack of meat, beans, and veggies. Our lightened version packs pork, beans, and veggies between fresh baguette slices for a super sandwich that can feed the whole family. 

Yield: 4 servings (serving size: 1 sandwich)
Total:20 Minutes

Ingredients
2 teaspoons olive oil
1 teaspoon ground cumin

Photo by: Photo: John Autry; Styling: Cindy Barr

1/4 teaspoon salt
6 (2-ounce) boneless center-cut pork loin chops (1/4 inch thick) (I have no clue what part of the pig we used)
1 (12-ounce) baguette, cut in half horizontally (we used sub rolls)
1/2 cup canned pinto beans, rinsed and drained
2 tablespoons refrigerated fresh salsa
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup thinly sliced onion 1 large tomato, cut into 8 (1/4-inch-thick) slices
1 jalapeño pepper, seeded and thinly sliced
1/2 ripe peeled avocado, cut into 1/8-inch-thick slices

Preparation 
1. Preheat broiler.
2. Heat oil in a large nonstick skillet over medium-high heat. Combine cumin and salt; sprinkle evenly over pork. Add pork to pan; cook 2 minutes on each side or until done. Let stand 5 minutes; cut into thin slices.
3. Hollow out top and bottom halves of bread, leaving a 3/4-inch-thick shell; reserve torn bread for another use. Place bread halves, cut sides up, on a baking sheet. Broil 2 minutes or until golden brown.
4. Place beans and salsa in a small bowl; mash with a fork until almost smooth. Spoon bean mixture into the bottom half of baguette. Top with pork, cheese, onion, tomato, jalapeño, avocado, and top half of baguette. Cut into 4 pieces.

Nutritional Information  
Calories: 441; Fat: 15.2g; Saturated fat: 5.2g; Monounsaturated fat: 7.3g; Polyunsaturated fat: 1.5g; Protein: 30g; Carbohydrate: 46.9g; Fiber: 4.2g; Cholesterol: 66mg; Iron: 3.7mg; Sodium: 806mg; Calcium: 147mg

Cooking Light AUGUST 2010