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)