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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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There are a lot of steps, but well worth the end result. Ingredients:
1 garlic clove |
1 tablespoon vegetable oil |
1 (3/4-1 lb) pork tenderloin |
1 red onion, cut into 1/2-inch-thick slices |
4 burrito-size flour tortillas |
4 tablespoons spicy brown mustard, plus more for serving |
6 ounces baked ham, thinly sliced |
3 dill pickles, thinly sliced lengthwise |
8 ounces provolone cheese, shredded (about 2 cups) |
coarse salt |
pepper |
Directions:
1. Use garlic and salt to make a paste.
2. In a small bowl, combine with 1/4 teaspoon pepper and the oil.
3. Rub all over pork.
4. Preheat grill to high; oil grates.
5. Place pork on hottest part of grill; cover.
6. Cook, turning occasionally, until an instant-read thermometer inserted in thickest part registers 155°F 10 to 20 minutes.
7. Let rest 5 minutes; thinly slice across the grain.
8. Meanwhile, place onion slices on cooler part of grill; cover.
9. Cook, turn once, until soft and beginning to brown, about 10 minutes.
10. Reduce grill to medium-low.
11. Spread 1 tablespoon mustard on each tortilla, leaving a 1/2-inch border.
12. Divide evenly, layer half of each tortilla with ham, pork, onion, pickles, and cheese.
13. Fold tortillas; press to close.
14. Lightly oil grates.
15. Place quesadillas on grill; cover.
16. Cook, turning once, until browned in spots and cheese has melted, about 4 minutes.
17. Cut into wedges; serve immediately.
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