Mojo Roasted Pork Tenderloin and Sweet Potato Quesadillas with Salsa Verde Crema

Total Time:
1 hr 45 min
Prep:
50 min
Inactive:
10 min
Cook:
45 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 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
Directions
  • 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:
  • Combine all ingredients thoroughly.

  • Yield: 1/2 cup

Salsa 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


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    Recipe courtesy of Food Network Kitchen