Cuban Pork Quesadillas
by Melanie Foster
serves: 6
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Two meals in one: double the porkand the marinade and roast 2 tenderloins to serve one for dinner and save the other to thinly slice for quesadillas later. |
| Ingredients: |
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12 oz |
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pork tenderloin |
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2 tbsp |
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orange juice (1/2 an orange) |
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1 tbsp |
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lime juice (1/2 a lime) |
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2 tbsp |
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dark rum or balsamic vinegar |
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1 tsp |
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onion powder |
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2 |
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garlic cloves, minced |
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1/2 tsp |
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oregano |
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1/2 tsp |
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cumin |
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1/4 tsp |
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salt |
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1 |
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bay leaf, broken |
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1/4 tsp |
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black pepper |
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12 |
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flour tortillas, 8 inch |
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1/4 cup |
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yellow mustard |
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1/2 lb |
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provolone cheese, sliced |
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1/2 lb |
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deli ham, thinly sliced |
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1/2 cup |
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dill pickle slices |
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8 oz |
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sour cream, optional |
| Directions: |
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Place the pork in a zipper bag. To the bag, add juices, rum or vinegar, spices, salt, bay leaf and pepper. Close bag and shake and massage marinade onto the pork. Refrigerate 8 hours or overnight. Preheat the oven to 425. Remove meat from the bag and pat dry. Brown the tenderloin an all sides in an ovenproof skillet over medium-high heat, then place the pan in the oven to finish cooking about 15-20 minutes. The internal temp should read 155 degrees. Remove from the oven, cover with foil and let rest 10 minutes. (You can also grill the tenderloin about 8-10 minutes per side over a meduim-hot grill. Rub the meat with a bit of oil first.) Thinly slice the pork.
To assemble the quesadillas: Place 6 tortillas on work surface, spread evenly with mustard. Then layer with half the cheese, the ham, pork, pickles and the rest of the cheese. Top with the remaining tortillas. Place the quesadillas one at a time in a medium-hot skillet and toast until golden and the cheese is melted, flipping once. Or arrange them on baking sheets and toast under a broiler a few minutes on each side. Slice into wedges and serve with sour cream or a fruit salsa if desired.
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