Spicy Green and Red Pork Loin Tostadas

1 tbsp. ground red pepper
1 tbsp. oregano
1 tsp. salt
1 tsp. white pepper
1½lbs. boneless pork loin roast, trimmed

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 tsp. crushed red pepper
1 tsp. hot sauce
1 cup green salsa
1/2 cup diced red apple
1/2 cup chopped fresh cilantro

8 corn tortillas
1/2 cup shredded Monterey Jack cheese

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. 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 evenly with cheese and top with desired toppings.

8 servings