Delicious tostadas that's packed with protein and nutrients.
340 g pork tenderloin
1⁄2 cup cherry tomatoes, halved
6 spring onions, cut into 5 cm pieces
2 jalapeño chillies (wear plastic gloves when handling), seeded and cut in strips
2 teaspoons canola oil
1 teaspoon chilli powder
1⁄8 teaspoon salt
2 cups shredded baby spinach
4 corn tortillas (15 cm)
1⁄2 cup canned refried beans
4 tablespoons shredded reduced-fat cheddar cheese (60 g)
1⁄2 cup low-fat plain yoghurt
4 tablespoons chopped coriander
1. Preheat the oven to 190°C. Cover a small baking tray with aluminum foil. Place the pork on the baking tray. Surround with the tomato, spring onion and chilli. Drizzle evenly with the oil. Sprinkle with the chilli powder
and salt. Rub to coat the pork and vegetables evenly with seasonings.
2. Roast for 30 to 35 minutes, or until an instant-read thermometer inserted in the centre of the pork tenderloin registers 65°C and the juices run clear. Remove the baking tray from the oven and place the pork on a cutting board. Let the pork stand for 10 minutes before slicing. Toss the spinach with the roasted vegetables. Turn off the oven. Place the tortillas in a single layer directly on the oven rack to crisp while the pork rests.
3. Place the beans in a microwaveable bowl with 2 tablespoons water. Stir until smooth. Cover with plastic wrap, leaving a vent. Microwave on medium power for 2 minutes, or until hot.
4. Place each tortilla on a dinner plate. Spread with the beans. Thinly slice the pork and fan over the beans. Top with the roasted vegetables and juices, cheese, yoghurt and coriander.
Per serving: 1,201 kJ, 29 g protein, 17 g carbohydrates, 10 g fat (4 g sat fat), 96 mg cholesterol, 509 mg sodium, 4 g fibre, 267 mg calcium