Roasted Mesquite Rubbed Pork Tenderloin
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.
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.
Other Pork Recipes to Add to the Menu
- Stuffed Bacon Wrapped Pork Loin with vegetables made on a sheet pan.
- Crispy Air Fryer Pork Chops.
- Braised Pork Chops with Apples and Cabbage.
- You may also enjoy this recipe for Smoked Pork Shoulder from The Chunky Chef.
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Helpful Kitchen Items:
Roasted Mesquite Rubbed Pork Tenderloin - 2 Ways
- Round 1 - Mesquite-Rubbed Pork Tenderloin:
- 2 ½ lb pork tenderloins
- 2 tablespoon olive oil
- 4 tablespoon 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 ½ lbs fully cooked mesquite seasoned pork tenderloin thinly sliced
- 6 10 inch flour tortillas
- 2 ½-3 cups shredded pepper jack cheese
- ⅓ 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)