Roasted Mesquite Rubbed Pork Tenderloin 2 Ways

 Today, I'm sharing two recipes in one.  Cook once, eat twice.  The second dish of quesadillas is the encore presentation of  a roasted mesquite rubbed pork tenderloin that we enjoyed this past weekend.   I had intended to grill the tenderloin, but, alas, a sudden rain storm prevented that from, happening.  So, I adapted and switched to plan B.  I roasted both tenderloins in the oven. They were  around 1 1/2 pounds each. 

You'll need:
2  1 1/2 lb. pork tenderloins [approx.]
olive oil
mesquite seasoning rub [I used Grillmates]

To prepare, drizzle each piece with olive oil and then rub with a mesquite seasoning blend.  This should be done several hours in advance, I prefer to cover, and let the tenderloin marinate overnight for the best flavor results.  To roast, place onto a prepared pan, and give them a light drizzle of olive oil just before roasting. Roast at 375 degrees for around 28-30 minutes.  Then, increase the oven temperature to 425 degrees for the last 8 minutes, depending on the size and thickness of the tenderloin, of course.   Place an aluminum foil tent over the pork after removing from the oven, and allow to rest for at least 15 minutes before carving.   Wow, was it ever delicious with a side of bake beans and fresh corn on the cob!  Truly, good eats!


The next night we had these superb mesquite rubbed tenderloin quesadillas.  Quesadillas are so versatile, this preparation would also work with any left over grilled or roasted meats, such as steak, London broil, chicken, or even pulled pork would be fantastic. And, for my vegetarian friends, how about mesquite rubbed peppers, onions, mushrooms and squash quesadillas? Healthy and astonishingly delicious! 


For 6 quesadillas you'll need:
1 1/2 lbs. [approx.] fully cooked mesquite seasoned pork tenderloin thinly sliced
6 10 inch flour tortillas
2 1/2-3 cups of shredded pepper jack cheese
2 large poblano peppers roasted and sliced
1 large sweet onion roasted and sliced
1/3 cup roughly chopped cilantro
garlic salt
olive oil
assorted accompaniments: guacamole, salsa, tortilla chips


Preheat the oven to 450 degrees and line a baking sheet with foil.  Spray with cooking spray.  Remove the stem and seeds from the poblano peppers and slice in half.  Arrange cut side down on the baking sheet.  Thinly slice the onion and arrange in a single layer on the baking sheet.  Spray both with cooking spray or drizzle the onions with oil,  and season with garlic salt and pepper to your taste. 


Roast for 15-20 minutes until the skin on the peppers begins to bubble and brown.  Remove from the oven, and place into a plastic storage bag and seal.  Let the peppers steam for 15-20 minutes, then the skin will peel off easily. 


Slice into strips.


Brush one side of each tortilla with olive oil, place into the pan oil side down.  Divide the filling evenly between the quesadillas.  Begin building starting with the shredded cheese, sliced tenderloin, roasted poblano and onions, and another layer of cheese.  Sprinkle with roughly chopped cilantro then fold over. 


Grill over medium-high heat, until one side browns, then carefully turn. Cook until the cheese has melted and the filling is heated through. 


Cut into wedges and serve hot with your favorite sides. Yield 6 quesadillas