Pulled Pork Quesadillas With Spicy Raspberry Salsa
Time: 10 quesadillas
Serves:
Spicy sweet raspberry salsa compliments delectable pulled pork with minimal effort. Cooks on the stove in under 30 minutes!
Prep Time:
15 minutes
Cook Time:
25 minutes
Perfect for:
30 Minute Dishes
Fathers Day
BBQ and Tailgates
Ingredients
- 1 pound pork tenderloin
- 1 Tbsp. kosher salt
- 1/2 large orange
- 3 serrano peppers, finely diced, divided
- 1 Package package (6 ounces) Driscoll's Raspberries
- 1/4 Cup cilantro, finely chopped
- 1 Tbsp. fresh lime juice
- 1 small red onion, finely diced, divided
- 10 flour tortillas
- 8 Ounces Monterey Jack cheese, shredded
- 1 Tbsp. cracked black pepper
- 1 Tbsp. ground cumin
- 2-3 Tbsp. canola oil, divided
Directions
- REST pork tenderloin on a large plate or cutting board.
- COMBINE salt, pepper, and cumin in a small bowl.
- RUB salt mixture over pork tenderloin using your hands and fingertips to work seasoning deep into pork.
- POUR 2 tablespoons canola oil into a large, high-sided skillet or Dutch oven.
- HEAT pan over medium-high heat until oil is shimmering.
- ADD tenderloin to pan.
- SEAR each side of tenderloin, around 1-2 minutes per side.
- REDUCE heat to medium.
- PRESS 1/3 of chopped peppers into tenderloin using a large spoon.
- PRESS ½ of chopped onions into tenderloin using a large spoon.
- SQUEEZE juice from orange over the tenderloin.
- PRESS orange peel into top of tenderloin.
- COVER pan with a heavy lid.
- CONTINUE COOKING tenderloin on medium heat for 20 minutes or until a meat thermometer inserted into the middle of the thickest portion reads 145°F.
- PLACE raspberries in a small bowl.
- ADD remaining red onion and peppers.
- ADD cilantro and lime juice.
- STIR salsa gently to combine.
- TASTE salsa and season with salt and pepper.
- SET ASIDE raspberry salsa.
- ALLOW tenderloin to rest 5 minutes, uncovered.
- REMOVE and DISCARD orange peel from tenderloin. Do not remove other ingredients.
- SHRED tenderloin with two forks.
- STIR tenderloin mixture gently to incorporate all ingredients. Do not over mix.
- HEAT a second skillet or comal over medium-high heat.
- POUR a few drops of oil onto hot surface.
- PLACE 1 tortilla onto the hot surface.
- PLACE about ¼ cup of tenderloin mixture onto right or left side of tortilla.
- DROP 1-2 tablespoons of raspberry salsa onto tenderloin mixture.
- SPRINKLE with cheese.
- FOLD tortilla in half over filling.
- COOK quesadilla for 1-2 minutes.
- FLIP quesadilla over.
- COOK quesadilla until cheese is melted and tortilla is golden brown.
- REPEAT with remaining tortillas and tenderloin mixture.
- SERVE immediately.
