|Makes: 4 servings|
|Serving Size: 1 tostada|
|Choices: Starch 0.5, Vegetable 2, Lean Meat 3, Fat 0.5|
- Makes: 4 servings
- Serving Size: 1 tostada
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
|1/2||recipe of cooked Roast Pork Tenderloin (about 1 lb.)*|
|1||Tbsp.||olive oil, divided use|
|2||garlic cloves, finely minced|
|Juice of 1/2 large lime|
|1||cup||prepared hot or mild salsa|
|4||small||corn tortillas (4-inch diameter)|
|1||cup||shredded romaine lettuce|
|1||small||tomato, finely diced|
|1/4||cup||fat-free sour cream or plain, nonfat Greek yogurt|
- Cut the pork tenderloin crosswise into 4 pieces. Use two forks to shred each piece, or cut the pork into small cubes; set aside. Line a baking sheet or broiler pan with foil; set aside.
- In a medium skillet, heat 2 tsp. of the olive oil over medium heat. Add the onion and sauté for 6 minutes until lightly browned. Add the garlic and sauté for 1 minute. Add the lime juice and salsa, and bring to boiling. Reduce the heat to low and simmer for 10 minutes. Add the shredded, cooked pork and simmer for 5 to 6 minutes, until the pork is heated through.
- Heat the oven to broil. Place the corn tortillas in a single layer on the prepared baking sheet. Brush one side of each tortilla with the remaining 1 tsp. of olive oil. Broil the tortillas about 7 inches from the heat source until they are browned and puffed; watch carefully so that they do not burn. Remove the tortillas from the broiler. The tortillas will deflate and will leave a slight shell shape.
- Divide the pork mixture among the tortillas. Top each tortilla with lettuce, tomato, and 1 Tbsp. of sour cream. Serve with lime wedges.