Tuesday, June 17, 2008
Everyday Food Great Food Fast Copyright 2007
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 (10-inch or burrito-size) flour tortillas I used multi-grain tortillas
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) I used slices of Provolone
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.
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.
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.
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.
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.
I had a small piece of pork tenderloin in the freezer, leftover from something else and not large enough to make a meal out of it, so this recipe caught my eye. Pork quesadilla is really a misnomer - this is really more like a grilled Cuban.
I grilled the pork and onion the night before I made this. I just used the Griddler, which was probably easier than trying to grill the onions on the gas grill outside (put them on a skewer first, if you use the outdoor grill).
It was the grilled onion that really made this recipe for me. My taste buds must be starting to turn around this week. Everything tastes better to me.
Blast From The Past: Grilled Cuban Sandwiches from June 2006. A much simpler grilled Cuban - definitely not as flavorful as this one.
Question of the Day: Any guesses as to when I'll have this baby? It's due July 3rd but I'm not sure I'll last that long. (I absolutely won't go any later due to my age.)