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Roasted Mesquite Rubbed Pork Tenderloin

Save money and time and serve this tender oven Roasted Mesquite Rubbed Pork Tenderloin as a round one and round two meal for your family.

Roasted Mesquite Rubbed Pork Tenderloin

On some days it seems we’re going in a thousand different directions and dinner plans don’t even make the “to do” list. On slower days I make a special effort to make my cooking time count.  In the case of this recipe, I’m cooking the main ingredient once to have a re-mix meal later in the week.  So for this recipe I’m sharing 2 recipes in one. Cook once, eat twice. I roasted both tenderloins to perfection in the oven. They were  around 1 1/2 pounds each but stretched into 2 family pleasing meals making everyone happy. (Scroll down for printable recipe)

Round #1 Roasted Mesquite Rubbed Pork Tenderloin 

On day one the tenderloin is rubbed with a simple prepared spice mix easily found at your local market, then roasted to perfection and enjoyed with our favorite side dishes. The leftover tenderloin is wrapped and chilled until it’s magically transformed into pork quesadillas on another night of the week. A little organization takes the stress out of meal planning and it’s incredible to boot. Wow, was it ever delicious with a side of bake beans and fresh corn on the cob.

Roasted Mesquite Rubbed Pork Tenderloin - 2 Ways

Round #2 Mesquite Rubbed Pork Tenderloin Quesadillas 

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. You may also like to end your meal with my Bananas Foster Quesadillas.


Roasted Mesquite Rubbed Pork Tenderloin - 2 Ways

Other Pork Recipes to Add to the Menu


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Roasted Mesquite Rubbed Pork Tenderloin - 2 Ways

Prep Time5 minutes
Cook Time38 minutes
Resting time10 minutes
Total Time53 minutes
Course: Appetizer, Main Course, Pork
Cuisine: American
Keyword: -pork-tenderloin-recipes, roasted-mesquite-rubbed-pork-tenderloin
Servings: 2 Roasted Pork Tenderloin
Calories: 1908kcal
Author: Melissa Sperka


  • Round 1 - Mesquite-Rubbed Pork Tenderloin:
  • 2 1/2 lb pork tenderloins
  • 2 Tbsp olive oil
  • 4 Tbsp mesquite seasoning rub [i.e. McCormick Grill Mates]
  • Round-2 Pork Tenderloin Quesadillas:
  • 2 large poblano peppers roasted & sliced
  • 1 large sweet onion roasted & sliced
  • garlic salt and black pepper to taste
  • 1 1/2 lbs fully cooked mesquite seasoned pork tenderloin thinly sliced
  • 6 10 inch flour tortillas
  • 2 1/2-3 cups shredded pepper jack cheese
  • 1/3 cup roughly chopped cilantro
  • olive oil
  • assorted accompaniments: guacamole sour cream, salsa, tortilla chips


  • To prepare the Pork Tenderloin:
  • Drizzle each piece with olive oil and then rub with a mesquite seasoning blend. Cover and chill for 2-4 hours or overnight.
  • To roast: Place onto a prepared pan, and give them a light drizzle of olive oil just before roasting. Roast at 375°F for around 28-30 minutes.
  • Increase the oven temperature to 425°F 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 10 minutes before carving. (Yield: 2 pork tenderloins)
  • To make Pork Quesadillas:
  • Preheat the oven to 450°F. Line a baking sheet with aluminum 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.
  • 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)


Please note: Due to the nature of this recipe, nutritional values are approximate based on preparation of one pork tenderloin. Depending on weight values may vary.


Serving: 1tenderloin | Calories: 1908kcal | Carbohydrates: 134g | Protein: 172g | Fat: 48g | Saturated Fat: 12g | Monounsaturated Fat: 48g | Trans Fat: 1g | Cholesterol: 494mg | Sodium: 2515mg | Potassium: 3217mg | Fiber: 10g | Sugar: 22g | Vitamin A: 2097IU | Vitamin C: 141mg | Calcium: 1442mg | Iron: 18mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. I made the pork loin Saturday, and yesterday we had the quesadillas- Wow! This was so delicious. I just happened to stumble upon your site and am so glad I did. What wonderful recipes! Thanks:)

  2. I’ve never added EVOO to my meats but I see you are doing it and they always are showing it on The Chew, I have got to start doing this. Now I’ve got to go learn how you set your page up like this because I want to make my blog look more like yours.

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