Mesquite Pork Tenderloin

best-mesquite-rubbed-pork-tenderloin-recipe

Course Appetizer, Main Course, Pork

Cuisine American, Southern

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

Prep Time 5

Cook Time 38

Resting time 10

Total Time 53

Servings 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.

Nutrition