Mesquite Pork Tenderloin

Ingredients

• Round 1Mesquite-rubbed pork tenderloin
• 1,134 g (2 1/2 lb)pork tenderloins
• 30 ml (2 Tbsp)olive oil
• 60 ml (4 Tbsp)mesquite seasoning rub
• Round 2Pork tenderloin quesadillas
• 2 largepoblano peppers, roasted and sliced
• 1 largesweet onion, roasted and sliced
• to tastegarlic salt and black pepper
• 680 g (1 1/2 lb)fully cooked mesquite-seasoned pork tenderloin, thinly sliced
• 6 (25 cm/10-inch)flour tortillas
• 283–340 g (2 1/2–3 cups)shredded pepper Jack cheese
• 10 g (1/3 cup)roughly chopped coriander
• as neededolive oil
• as desiredassorted accompaniments: guacamole, sour cream, salsa and tortilla chips

Instructions

1. 1

   Season the pork

   Drizzle each tenderloin with olive oil and rub it with the mesquite seasoning. Cover with cling film or put in a large resealable bag, then chill for 2–4 hours or overnight.

2. 2

   Bring to temperature

   Take the pork out of the fridge and leave it on the counter for 10–15 minutes.

3. 3

   Roast the tenderloin

   Heat the oven to 190°C (375°F). Coat a large baking tray or ovenproof grill pan with cooking spray. Put the pork on the prepared pan and drizzle lightly with more olive oil. Roast for about 28–30 minutes, or until the juices run clear.

4. 4

   Finish roasting

   For the final 8 minutes, raise the oven temperature to 220°C (425°F), adjusting for the tenderloin’s size and thickness. Cook until an instant-read thermometer inserted into the thickest part reads 63°C (145°F).

5. 5

   Rest and slice

   Once the pork is out of the oven, cover it loosely with aluminium foil and leave it to rest for at least 10 minutes. Transfer it to a chopping board and slice with a sharp knife. Yield: 2 pork tenderloins.

6. 6

   Prepare the tray

   Heat the oven to 230°C (450°F). Line a baking sheet with aluminium foil and coat it with cooking spray.

7. 7

   Arrange vegetables

   Remove the stems and seeds from the poblanos, then halve them. Arrange them cut side down on the baking sheet. Thinly slice the onion and spread it in a single layer on the sheet. Coat the peppers and onion with cooking spray, or drizzle the onion with oil, and season to taste with garlic salt and black pepper.

8. 8

   Roast the vegetables

   Roast for 15–20 minutes, until the pepper skins start to bubble and brown. Take them out, put the peppers in a plastic storage bag and seal it. Let them steam for 15–20 minutes, then peel off the skins and slice the peppers into strips.

9. 9

   Fill the tortillas

   Brush one side of each tortilla with olive oil and place it oil side down in the pan. Layer on shredded cheese, sliced tenderloin, roasted poblano and onion, then another layer of cheese. Sprinkle with chopped coriander and fold the tortilla over.

10. 10

    Grill the quesadillas

    Cook the quesadillas over medium-high heat until the underside is browned, then carefully turn them over. Continue until the cheese has melted and the filling is heated through.

11. 11

    Serve hot

    Cut the quesadillas into wedges and serve hot with the accompaniments you prefer. Yield: 6 quesadillas.

What is mesquite pork tenderloin?

Mesquite pork tenderloin takes its smoky, savoury flavour from a mesquite seasoning rub and is roasted as a whole cut. This recipe turns the cooked meat into a second meal by using it in quesadillas.

The method pairs the seasoned pork with roasted poblano and sweet onion, while pepper Jack adds a melting, mildly spicy layer. It is a practical way to prepare the pork first and then give leftovers a different texture and presentation.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1908 calories, 172g protein, 134g carbs, 48g fat.

The pork supplies most of the protein, while the tortillas contribute much of the carbohydrate; olive oil and pepper Jack account for much of the fat. Serve a quesadilla with a generous portion of vegetables or salad to round out the plate.

Seasoning and marinating

Mesquite rub: coat the tenderloins evenly so the seasoning is distributed over the meat. The recipe allows a rest of 2–4 hours or overnight in the fridge.

Olive oil: drizzle it over the pork before applying the rub, then use a little more when the meat goes into the oven. For the quesadillas, brush oil on the outside of each tortilla to help it brown.

Roasting the pork

Room-temperature rest: give the pork 10–15 minutes on the counter after chilling, as directed, before roasting.

Doneness: use an instant-read thermometer in the thickest part and look for 63°C (145°F). The recipe also mentions clear juices, but the thermometer gives a specific check. Rest the pork under a loose foil tent for at least 10 minutes before slicing.

Getting the peppers ready

Roast: put the pepper halves cut side down and roast them with the onion at 230°C (450°F) until their skins begin to bubble and brown.

Steam and peel: seal the hot peppers in a plastic storage bag for 15–20 minutes. This helps loosen the skins; peel them off before slicing the peppers into strips.

Building and browning the quesadillas

Layer: start and finish the filling with cheese, with pork, peppers and onion between the layers. The cheese helps hold the filling together as it melts.

Cook: brown the first side over medium-high heat, then turn the quesadilla carefully. It is ready when the second side is browned, the cheese has melted and the filling is heated through.

Serving ideas

Serve the wedges hot with the listed accompaniments: guacamole, sour cream, salsa or tortilla chips. A simple green salad or crunchy slaw can also bring freshness alongside the rich cheese and pork.

The method yields six quesadillas, so they can be served as wedges for sharing or as a main course. If making them in batches, keep cooked ones warm while you finish the rest.

Recipe notes & tips

• Chill the rubbed pork for at least 2 hours, or leave it overnight as the recipe allows.
• Use a thermometer in the thickest part of the tenderloin to check for 63°C (145°F).
• Rest the pork for at least 10 minutes before slicing so it is easier to handle.
• Let the peppers steam in the sealed bag before peeling their skins.
• Keep the quesadilla filling in an even layer so the tortillas fold without spilling.
• Turn each quesadilla carefully once the first side has browned.

Variations

• Extra heat: add sliced jalapeño to the filling.
• More vegetables: add extra roasted poblano and onion between the cheese layers.
• Fresh finish: serve the wedges with additional chopped coriander.
• Softer tortillas: warm them briefly before brushing with oil and filling.
• Accompaniment swap: offer salsa or guacamole alongside the quesadillas.

Common mistakes to avoid

• Skipping the chill: give the seasoned pork 2–4 hours or overnight in the fridge as directed.
• Guessing doneness: check the thickest part of the meat with an instant-read thermometer.
• Slicing too soon: rest the tenderloin under foil for at least 10 minutes first.
• Peeling too early: seal the roasted peppers in a bag and steam them for 15–20 minutes.
• Overfilling tortillas: use an even layer of filling so they can be folded and turned neatly.
• Turning too soon: wait until the underside is browned before carefully flipping the quesadilla.

How to store

Refrigerate leftover cooked pork and quesadillas in airtight containers and use within 3–4 days. Reheat quesadillas in a pan over medium heat until hot throughout and crisp again; reheat pork until steaming hot.

Frequently asked questions