- 1 teaspoon ancho or chipotle chile powder
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons extra-virgin olive oil, divided
- 1½ pounds pork tenderloin
- 8 (6-inch) corn tortillas
- 3-4 tablespoons boiling water
- 1 (20-ounce) can refried black beans
- 2 ounces cotija or feta cheese, crumbled
- ¼ cup chopped fresh cilantro
- ¼ cup thinly sliced radishes
- lime wedges
- 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.