Everyday Food - July/August 2005
The Line Up
1 large garlic clove
coarse salt and ground pepper
1 TBSP vegetable oil, plus more for grates
1 pork tenderloin (3/4-1 lb)
1 large red onion, cut into 1/2" thick slices
4 flour tortillas (10" or burrito-size)
4 TBSP spicy brown mustard, plus more for serving
6 oz thinly sliced baked ham
3-4 dill pickles, thinly sliced lengthwise
8 oz provolone or swiss cheese, coarsley shredded (about 2 cups) - for dairy free omit or use dairy free cheese substitute
The Game Plan
Use garlic and salt to make a paste. In a small bowl, combine with 1/4 tsp pepper and the oil. Rub all over pork.
Heat grill to high; oil grates. Place pork on hottest part of the grill; cover. Cook turning occasionally, until an instant read thermometer inserted in thickest part reads 155 (10-20 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 TBSP mustard on each tortilla, leaving a 1/2" 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.
Coach's Post Game Conference
This is basically a grilled version of a Cuban sandwich. I've made these twice so far.
We were very pleased with the flavor (I used 2 full tortillas for each quesadilla, but will likely make 1/2 sized quesadillas next time).
We love the flavor of the pork tenderloin even before it's placed into the quesadilla.. but the additional flavors just enhance the deliciousness.
Final Score
Coach - Home Run
Catcher - Home Run
The All Star - Home Run (though he usually just has pork, ham and cheese)
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