Pork Tortas (Sandwiches) Image

Pork Tortas (Sandwiches)

Southwest-inspired pork loin is served on bolillo rolls with avocado.

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Serves 6

  • 1 lb. Tender Choice® boneless pork loin roast
  • 2 cups refried black or pinto beans
  • ½ cup thinly sliced pickled jalapeños
  • 3 tomatoes, sliced
  • ¼ cup chopped cilantro
  • ½ cup reduced-fat mayonnaise
  • 6 bolillos, sliced in half
  • Avocado slices (optional)
Cooking Directions:

Heat oven to 350° F. Roast pork until the internal temperature reaches 150° F on an instant-read thermometer (about 30 minutes). Remove pork from the oven and allow to rest for about 10 minutes. Transfer pork to a cutting board and carve into very thin slices. Use your fingers to hollow out the bottom half of the bread. Spread ⅓ cup of beans in the hollow of each half. Arrange 3-4 pork slices over the beans; layer on the pickled jalapeños, tomatoes and cilantro. Spread mayonnaise on the top half of the bread and place on top to make a sandwich. Serve immediately. Optional: Add avocado slices for additional flavor.

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