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

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

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Southwestern Flavors

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on May 22, 2011

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    OMG! This is one of the best meals I have ever eaten! The sweet potatoes combine nicely with the pork, but the salsa verde crema makes it perfect. Thank you, Emeril!!

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  • on April 19, 2011

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    I loved this recipe! I actually used some taco seasoning I had handy instead of making the Southwest Essence and it seemed just great to me. Can't wait for leftovers tonight!!

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  • on January 16, 2011

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    Absolutely loved it! My husband doesn't care for sweet potatoes and still loved it. Next time I might make a black bean paste instead of the potatoes to suit his tastes, but we will definitely be making this a staple in our home. I made it for his buddies for a big football game and they all raved about it. I used wheat tortillas and grilled the quesadillas in my panini maker to eliminate the need for butter (and flipping which is always a disaster for me. Additionally, I used fat free greek yogurt instead of sour cream to make the sour cream salsa a bit healthier.

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  • on January 10, 2011

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    WONDERFUL!!! I used a 3 lb tenderloin instead of 2 smaller ones..(Adjust cooking time accordingly... I also substituted pepper jack for plain monterey jack, added a little more spice. YUMMY!! Left overs were really great for sandwiches as someone else suggesed!! Definitely a do over in our house!!!!!

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  • on January 07, 2011

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    A different taste than I'm accustom to. A bit of sweetness is a nice surprise; the spices were great. My husband requested fewer sweet potatoes on his second one. I would have preferred to cook the pork to 160 degrees (my pork was VERY pink. The sour cream salsa has great flavor but is really thin (maybe Greek yogurt? Please cook over medium heat - the butter doesn't burn and the cheese has time to melt.

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  • on January 03, 2010

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    After reading the recipe over I just knew this would be a hit and I was right. I added more chipoltes to the mojo sauce because I love really spicy food. I think it makes all the difference to use actual pork tenderloin as opposed to another cut of pork. Also, I was very careful to cook the meat to only 150 degrees which achieved a melt in your mouth experience.

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  • on December 19, 2009

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    I've been making this for several years. It gets rave reviews across the board. Personally, I like adding extra salsa verde to the quesadillas. There is something about the tomatillo flavor that really knocks this dish out of the park.

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  • on October 26, 2009

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    I was looking for a recipe for pork tenderloin, and didn't have sweet potatoes and tortillas, so I just made the pork, the mojo, and the crema and served that on its own. It was absolutely delicious. It was also amazing leftover, one night we made little sandwiches with crusty bread, the meat and mojo sauce, and some smoked cheddar cheese melted on top. The smoked cheddar was awesome with this!

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  • on August 21, 2009

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    This is a great recipe. It is at the top of our favorite list. We use any leftover pork in quesadillas.


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  • on June 27, 2007

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    This is a staple in my recipe box. I rotate it through every month. I make one big batch; pre-cut the pork and mash the potatoes. Then, I can use the leftovers to make the quesadillas every day for lunch for a week. I don't mind eating these leftovers over and over. So good!!! So good!! So good for you if you use low-fat cheese and whole wheat tortillas. Plus, I just soak the pork in some Mojo before cooking. It's quicker and the flavor is still there.

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