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.