The meat : In a small bowl, add in the salt, onion powder, garlic powder, and ground pepper. Mix to combine and set aside until needed. 

Preheat the oven to 400 F degrees. Next, place the piece of meat on a cutting board and remove the silver skin. Leave the fat on, don't trim it. Pat both sides dry with a paper towel. Pierce all over with a fork, flip and do the same on the other side. Rub the entire piece of meat with the seasoning mix, pat it in. Pick up all of the seasoning that's on the cutting board with the roast. Lastly, drizzle, and rub the olive oil over both sides of the loin. 

Line a sheet pan with aluminum foil, place a rack on top (inside), and spray it with baking spray. 

Transfer the pork loin to the center of the sheet pan, on top of the rack. Place in the center of the oven and bake for 15 minutes. Then, lower the oven temperature to 325 F degrees and let it cook until the internal temperature reaches 145 F degrees, it will take about 35-40 minutes. 

Once cooked, remove from the oven, lightly cover it with aluminum foil and let it rest for 15 minutes. When times is up, cut into it and shred it. Keep covered until needed. 

Sweet tomato salsa : In a sauce pan cover the tomatoes and onion with water. Bring to a boil over medium-high heat. Once boiling, lower to medium-low and allow them to fully cook. Once cooked, remove them from the pot and let them to cool down. Transfer the cooled tomatoes and onion into a blender cup. Also add in the garlic, Mexican oregano, salt, sugar, and water. Blend until completely smooth. Transfer into a container. Taste, mix in more salt if needed. Set aside. 

Blended beans: in a large pan, heat 2 TBSP of oil over medium to medium-low heat and sauté the onions until golden brown. Right before the onions are done, add in the garlic cloves and stir for another minute. When the onions are ready, remove the pan from the heat. In a blender cup, combine the cooked beans, broth, and browned onion mix. Blend until everything is completely smooth.

In the same pan, heat 2 TBSP of oil over medium low heat. Carefully pour in the blended beans and stir. Add 1/2 cup of water into the blender and swirl to get the last bit of beans, pour into the pan and mix to combine. Allow them to reach a gentle simmer, we don't want them to reduce or thicken as the end result should be loose. Once simmering, let them cook for two minutes, stir as needed. Mix in salt to taste and remove from heat. 

Assemble/ toppings : to assemble, take a tostada (preferably a tostada raspada, VIDEO tutorial below) and place it on a plate. Spread a good amount of beans over the tostada. Top it with the shredded cabbage, shredded pork loin, salsa, crumbled queso fresco, and pickled red onions ( 👈 click bold letters for the printable recipe.) Assemble the rest by following the same steps. ENJOY!!!