Pork Tenderloin Tostadas
Caramelized Pineapple
Ingredients
- 1 (1-lb) pork tenderloin, trimmed and cubed
- 1 Tbsp Southwest seasoning
- 1 cup frozen corn
- 1 Tbsp olive oil
- 4 crispy tostada shells
- ½ (20.5-oz) can refried black beans
- 1 cup shredded Monterey Jack cheese
- ¼ cup sour cream (optional)
Instructions
- Preheat oven to 400°F. Sprinkle pork with seasoning. Cook pork and corn in hot oil in a large nonstick skillet over medium-high heat, stirring occasionally, until pork is done.
- Place tostada shells on a parchment paper-lined baking sheet. Bake 10 minutes.
- Meanwhile, heat beans according to package directions; spread desired amount over warm tostadas.
- Top each tostada with pork mixture and cheese. Return to oven, and bake 5 minutes or until cheese is melted. Top tostadas with sour cream, if using.
Side Dish Ingredients
- ½ (16-oz) container peeled and cored pineapple
- 2 Tbsp butter
Side Dish Instructions
- Cut pineapple into 1-inch rings; pat dry with paper towels.
- Melt butter in a large skillet over medium-high heat; add pineapple and cook 3 to 4 minutes per side or until browned. Cut rings in half to serve.
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