Recipe: Seared Pork Tortas Recipe

I fixed these again last night for dinner; I used the whole wheat hoagies I'd picked up from Sam's Club. One hoagie made about 3 medium sized sandwiches. The bread was fantastic and I just love these sandwiches! The combinations of ingredients works really well together. The bean and salsa mash is probably my favorite part of it and I love the fresh avocado and tomato in it! I omit the onion and jalepeno for personal preference but otherwise follow instructions. I also have had to slice the pork smaller to get it to cook through in a decent amount of time. It would probably work best to just dice it to your preferred size before coating with the seasoning and cooking.

These are very hearty sandwiches, filling, fresh and tasty and we really enjoy them!


2 teaspoons olive oil
1 teaspoon ground cumin
1/4 teaspoon salt
6 (2-ounce) boneless center-cut pork loin chops (1/4 inch thick)
1 (12-ounce) baguette, cut in half horizontally
1/2 cup canned pinto beans, rinsed and drained
2 tablespoons refrigerated fresh salsa
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup thinly sliced onion
1 large tomato, cut into 8 (1/4-inch-thick) slices
1 jalapeño pepper, seeded and thinly sliced
1/2 ripe peeled avocado, cut into 1/8-inch-thick slices


1. Preheat broiler.

2. Heat oil in a large nonstick skillet over medium-high heat. Combine cumin and salt; sprinkle evenly over pork. Add pork to pan; cook 2 minutes on each side or until done. Let stand 5 minutes; cut into thin slices.

3. Hollow out top and bottom halves of bread, leaving a 3/4-inch-thick shell; reserve torn bread for another use. Place bread halves, cut sides up, on a baking sheet. Broil 2 minutes or until golden brown.

4. Place beans and salsa in a small bowl; mash with a fork until almost smooth. Spoon bean mixture into the bottom half of baguette. Top with pork, cheese, onion, tomato, jalapeño, avocado, and top half of baguette. Cut into 4 pieces.


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