Mesquite Pork Tenderloin

Save time and money by serving this tender, oven-roasted Mesquite Pork Tenderloin as an easy round-one meal straight from the oven. A bonus recipe shows you how to transform the leftovers into cheesy quesadillas for a delicious round-two family meal.

Easy Mesquite Pork Tenderloin Recipe

I love making dishes that can be transformed into a round two meal. It’s budget friendly and makes for quick dinner preparation on busy days. For this recipe, on day one the tenderloin is seasoned with simple premade mesquite spices found at most local grocery stores and supermarkets, 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. Preplanning takes the stress out of meal prep and the flavor is incredible! It’s delicious served with a side of bake beans and fresh corn on the cob. Use a high-quality pork loin such as Smithfield or a hand-selected trimmed pork loin from a butcher.

Key ingredients you’ll need to make Mesquite Pork Tenderloin: (Scroll down for full printable recipe card.)

• Seasoning – Purchased mesquite seasoning rub i.e. McCormick Grill Mates or a similar brand that you enjoy.
• Pork – 2 1/2 pounds pork tenderloin. These often come two in a package, you’ll roast both.
• Oil – Olive oil or vegetable oil for rubbing onto the pork adding flavor.
• Pork Quesadillas – Leftover roasted pork, poblano peppers, sweet onion, garlic salt and black pepper to taste.
• Tortillas – Six 10-inch flour tortillas to wrap up the pork.
• Cheese – Shredded pepper jack cheese forms the edible glue for the quesadillas.
• Herbs – Fresh cilantro or chives add a fresh element.
• Toppings and Accompaniments – Guacamole sour cream, salsa, tortilla chips for serving.

Easy Mesquite Pork Tenderloin Recipe

• Season the Pork Loin – Drizzle each piece with olive oil and then rub with a mesquite seasoning blend. Cover and chill for 2-4 hours or overnight.
• Oven – Transfer mesquite pork loin to a prepared pan and give each mesquite pork loin a light drizzle of olive oil just before roasting. Adjust the roasting time, depending on the size and thickness of the tenderloin cooking until the juices run clear.
• Tent the Pork Loin – Place an aluminum foil tent over the pork loin filet after removing from the oven, and allow it to rest for at least 10 minutes before carving.
• Serve – Transfer pork loin to a chopping board and use a sharp knife to slice. Serve this flavorful pork with a drizzle of barbecue sauce, veggies, baked beans, potatoes, coleslaw, corn or any of your favorite side dishes.

Kitchen Equipment to Make Baked Mesquite Pork Tenderloin

• Large baking sheet pan or oven safe grill pan. You can also use a broiler pan or a pan fitted with a wire rack.
• Measuring spoons.
• Sharp knife and chopping board.
• Meat thermometer.

Recipe Variations, Tips and Substitutions

• Vegetarian Option – If you have both carnivores and vegetarians at your table, use the mesquite seasoning and rub it on red bell peppers or green bell peppers, onions, mushrooms, zucchini or squash quesadillas.
• Cheese – For the quesadillas you can use monterey jack cheese, pepper jack cheese, colby jack cheese or any cheese that you enjoy.
• Seasonings – You could make your own rub using granulated garlic or garlic powder, onion powder, chili powder, ground cumin, lemon pepper, dry mustard powder, smoked paprika and brown sugar. The flavor profile will be slightly different, but the taste will still be delicious!
• Grilling – I’ve made the quesadillas on the grill and on the stovetop using a grill pan. Either way is delicious!

Storage and Leftovers

• Leftovers – Store leftover Mesquite Pork Tenderloin in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – The pork doesn’t require reheating when making the quesadillas. Should you like to reheat the pork itself, you can do so in a 325°F air fryer or a preheat 350°F oven covered with foil just until heated through. Don’t overcook!
• Freezer – You can freeze the pork loin wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw in the fridge and reheat gently just before serving.

More Easy Pork Recipes to Make

• Stuffed Bacon Wrapped Pork Loin with vegetables made on a sheet pan.
• Crispy Air Fryer Pork Chops.
• Bacon Wrapped Pork Loin with Vegetables is a one pan meal.
• Braised Pork Chops with Apples and Cabbage.
• Peach Glazed Pork Chops are cooked on the stovetop.
• North Carolina style Pulled Pork Barbecue.
• You may also enjoy this recipe for Smoked Pork Shoulder from The Chunky Chef.

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Helpful Kitchen Items:

• Sheet Pan
• Cutting Board
• Olive Oil Dispenser
• Kitchen Utensils

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Mesquite Pork Tenderloin

Prep Time5 minutes mins

Cook Time38 minutes mins

Resting time10 minutes mins

Total Time53 minutes mins

Course: Appetizer, Main Course, Pork

Cuisine: American, Southern

Keyword: pork-tenderloin-recipe, roasted-mesquite-rubbed-pork-tenderloin

Servings: 2 Roasted Pork Tenderloin

Calories: 1908kcal

Author: Melissa Sperka

Ingredients

• 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

Instructions

• Prepare the Pork Tenderloin: Drizzle each piece with olive oil and then rub with a mesquite seasoning blend. Cover with plastic wrap or place into a large Ziploc bag and chill for 2-4 hours or overnight.
• Roasting Tenderloin: Remove pork from the fridge and let stand for 10-15 minutes on the counter at room temperature.
• Preheat oven to 375¯F. Spray a large baking pan or oven safe grill pan with cooking spray. Place pork onto the prepared pan, and drizzle lightly with additional olive oil.. Roast at 375°F for around 28-30 minutes or until the juices run clear.
• Increase the oven temperature to 425°F for the last 8 minutes, depending on the size and thickness of the tenderloin baking until an instant-read thermometer reaches 145°F inserted into the thickest part of the meat.
• Place an aluminum foil tent over the pork after removing from the oven, and allow to rest for at least 10 minutes before carving. Transfer pork loin to a chopping board and use a sharp knife to slice. (Yield: 2 pork tenderloins)
• Pork Tenderloin Quesadillas: Round 2
• 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 pork quesadillas 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)

Notes

• • Vegetarian Option: If you have both carnivores and vegetarians at your table, use the mesquite seasoning and rub it on red bell peppers or green bell peppers, onions, mushrooms, zucchini or squash quesadillas.
  • Seasonings: You could make your own rub using granulated garlic or garlic powder, onion powder, chili powder, ground cumin, lemon pepper, dry mustard powder, smoked paprika and brown sugar. The flavor profile will be slightly different, but the taste will still be delicious!
  • Grilling: I’ve made the quesadillas on the grill and on the stovetop using a grill pan. Either way is delicious!
  • 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.

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Nutrition

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

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