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Pork Quesadillas

Pork Quesadillas

To save time, you can grill the pork and onions up to a day ahead; refrigerate in separate covered containers. You can also substitute any leftover pork roast.

Everyday Food, July/August 2005 http://www.marthastewart.com/339859/pork-quesadillas
4
Rated
80100(4)4
  • Prep Time 45 minutes
  • Total Time 1 hour
  • Yield Serves 4

Ingredients

    • 1 large garlic clove
    • Coarse salt and ground pepper
    • 1 tablespoon vegetable oil, plus more for grates
    • 1 pork tenderloin (3/4 to 1 pound)
    • 1 large red onion, cut into 1/2-inch-thick slices
    • 4 flour tortillas (10-inch or burrito-size)
    • 4 tablespoons spicy brown mustard, plus more for serving
    • 6 ounces thinly sliced baked ham
    • 3 to 4 dill pickles, thinly sliced lengthwise
    • 8 ounces provolone or Swiss cheese, coarsely shredded (about 2 cups)

Directions

  1. Use garlic and salt to make a paste. In a small bowl, combine with 1/4 teaspoon pepper and the oil. Rub all over pork.
  2. Heat grill to high; oil grates. Place pork on hottest part of grill; cover. Cook, turning occasionally, until an instant-read thermometer inserted in thickest part registers 155 degrees. 10 to 20 minutes. Let rest 5 minutes; thinly slice across the grain.
  3. Meanwhile, place onion slices on cooler part of grill; cover. Cook, turning once, until soft and beginning to brown, about 10 minutes. Reduce grill to medium-low.
  4. Spread 1 tablespoon mustard on each tortilla, leaving a 1/2-inch border. Dividing evenly, layer half of each tortilla with ham, pork, onion, pickles, and cheese. Fold tortillas; press to close.
  5. Lightly oil grates. Place quesadillas on grill; cover. Cook, turning once, until browned in spots and cheese has melted, about 4 minutes. Cut into wedges; serve immediately.

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