Preheat the broiler with the oven rack 6 inches from the heat. Stir together the chile powder, salt, pepper, and 1 tablespoon of the oil; rub over the tenderloin. Broil on a foil-lined rimmed baking sheet, turning halfway through, until a meat thermometer inserted in thickest portion registers 145°F, about 15 minutes. Remove from oven. Let rest 10 minutes before thinly slicing.
Meanwhile, brush the tortillas on both sides with the remaining oil. Broil on a baking sheet, turning once, until lightly browned and crisp, 1 to 2 minutes per side.
Stir enough boiling water into the beans to make them creamy. Divide the beans, pork, pan juices, cheese, cilantro, radishes, and avocado among the tostadas. Serve with lime wedges.
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