Fresh Pear and Pork Tostadas


3 Anjou, Bosc or Red Anjou USA Pears

1 pound pork tenderloin, cut into cubes

1/2 onion, cut into chunks

1 garlic clove, minced

2 carrots, peeled, grated

1 red onion, thinly sliced

1 bundle fresh chives

3 cups cheddar cheese, grated

1 head lettuce, shredded

10 corn tortillas

Oil, salt, pepper as necessary

Dressing

1/2 cup olive oil

1 teaspoon freshly ground black pepper

2 jalapeño peppers, seeded and chopped

1 teaspoon cilantro seeds

3 tablespoons vinegar


Core and slice pears; place in lemon-water solution to prevent
browning. Set aside. Boil water in medium saucepan; add pork, onion
and garlic. Cook until done, about 20 minutes; season with salt and
pepper. Combine dressing ingredients; salt and pepper to taste. Set
aside. Brown tortillas in a little oil until golden and crisp; drain
and cool. Shred cooked meat; mix with carrots, red onion and chives.
Place one tortilla on plate; add 1/2 cup cheese and a spoonful of
meat. Top with second tortilla, lettuce and pear slices. Serve with
dressing on the side. Makes 5 servings.

For more recipes, go to www. usapears.com.