To make the salsa, set up a charcoal grill for high heat direct and indirect grilling (450ºF+). Place the tomatillos, peppers and onion on the direct side of the grill and grill until the outsides are nicely charred. The peppers should be blackened on the outside. Place the peppers in a zip-top bag. Allow the peppers to steam in the bag for 15 minutes. Remove the peppers from the bag. Remove the stems and seeds. Peel the skins from the flesh and discard. Roughly chop the flesh of the peppers. Remove the stems from the onions and roughly chop. Combine all salsa ingredients in a food processor or blender. Process until smooth. Store in the refrigerator.
To prepare the tenderloin, trim the silver skin from the surface of the tenderloin. Place the tenderloin in a zip-top bag or small Briner Bucket. Add the Sweetwater Spice Smoked Habanero BBQ Bath Brine Concentrate to the bag/bucket and add an equal amount of water. Let soak for 60-90 minutes.
While the tenderloin soaks, prepare the tortillas. Combine the tortilla ingredients and mix by hand. Divide the tortillas into a dozen equal sized balls. Open up your tortilla press. Place a sheet of plastic down on the metal surface. Flatten a ball of dough on the plastic by hand. Place another sheet of plastic on top of the dough ball. Close up the press to flatten the dough into a tortilla. Remove from the press and repeat with the remaining dough balls.
Place the corn tortillas on the hot charcoal fire. Cook until browned and flip. Continue cooking until slightly crispy. Set aside.
Next, remove the tenderloin from the bath. Remove excess liquid from the surface with a paper towel. Season all surfaces with Oakridge BBQ Carne Costa. Let rub set up for 5 minutes. Grill the tenderloin over direct heat until nicely charred on all sides. Move to indirect heat and continue cooking until the internal temperature reaches 140ºF. Remove from the grill and rest a few minutes before dicing into small bite sized pieces.
Assemble the tostadas. Place a bed of shredded lettuce on the tortilla. Top with the diced pork, salsa verde and a drizzle of crema.