Roasted Mesquite Rubbed Pork Tenderloin - 2 Ways

Roasted Mesquite Rubbed Pork Tenderloin - 2 Ways

Servings 2 Roasted Pork Tenderloin
Author Melissa Sperka


  • Round 1 - Mesquite-Rubbed Pork Tenderloin::
  • 2 1 1/2 lb pork tenderloins [approx]
  • olive oil
  • 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 & black pepper
  • 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. This should be done several hours in advance.
  • 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 15 minutes before carving. (Yield: 2 pork tenderloins)
  • To make the 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.
  • 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)