Mojo Roasted Pork Tenderloin and Sweet Potato Quesadillas with Salsa Verde Crema
- 1 jalapeno, stemmed, seeded, and coarsely chopped
- 1/4 cup coarsely chopped onions
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup vegetable oil
- 1 1/2 tablespoons canned chipotle peppers in adobo sauce
- 1 1/2 teaspoons salt
- 2 pork tenderloins, 1 1/2 pounds total, trimmed
- 1 tablespoon Emeril's Southwest seasoning, recipe follows
- 2 sweet potatoes (about 1 1/2 pounds total), cooked until tender and peeled
- 8 (8-inch) flour tortillas
- 2 cups shredded Monterey Jack cheese
- 3 tablespoons unsalted butter, at room temperature
- Salsa Verde Crema, recipe follows
- Chopped fresh cilantro leaves, for garnish
Preheat the oven to 350 degrees F, and line a baking pan with aluminum foil.
Combine the first 6 ingredients in a food processor and pulse several times to make a smooth paste. Add 1/2 teaspoon salt and pulse to combine. Set paste aside.
Place the tenderloins on the prepared baking pan and season evenly with 1/2 teaspoon of salt and 2 teaspoons of the Southwest seasoning. Spread the mojo paste mixture on each side of the tenderloins. Bake uncovered 25 to 30 minutes, or until and instant-read thermometer inserted into the thickest part reads 150 degrees F. Reserve 2 tablespoons of the pan juices, including any of the paste mixture that ran off the tenderloins. Allow tenderloins to rest for 10 minutes before slicing. Slice into 1/4-inch thick, diagonal pieces.
Place the warm sweet potatoes in a medium bowl and mash until smooth. Season with the remaining teaspoon of Southwest Essence, 1/2 teaspoon of salt, and 2 tablespoons of the reserved pan juices. Stir well to combine.
Lay a tortilla on a clean work surface and sprinkle 1/2 cup of the sweet potato puree evenly over the tortilla. Place 6 to 8 slices of pork on top of the sweet potato and sprinkle with 1/2 cup of cheese. Top with a second tortilla, pressing gently to stick together. Repeat with remaining tortillas and ingredients.
Spread the butter evenly over the outsides of each quesadilla. Heat a large, nonstick skillet or griddle over medium-high heat. Cook quesadillas, 1 at a time, until golden brown and heated through, about 2 minutes per side. Repeat with remaining quesadillas.
To serve, slice the quesadillas into quarters and serve immediately with Salsa Verde Crema. Garnish with freshly chopped cilantro, if desired.Emeril's Southwest Seasoning:
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
Combine all ingredients thoroughly.
Yield: 1/2 cupSalsa Verde Crema:
1 cup sour cream
1/4 cup salsa verde
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh cilantro leaves
Whisk together all of the ingredients and chill until ready to serve.
Yield: about 1 1/4 cups
Recipe courtesy Emeril Lagasse, 2005