• 1 pound pork tenderloin
  • 1 Tbsp. kosher salt
  • 1 Tbsp. cracked black pepper
  • 1 Tbsp. ground cumin
  • 2-3 Tbsp. canola oil, divided
  • 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. REST pork tenderloin on a large plate or cutting board.
  2. COMBINE salt, pepper, and cumin in a small bowl.
  3. RUB salt mixture over pork tenderloin using your hands and fingertips to work seasoning deep into pork.
  4. POUR 2 tablespoons canola oil into a large, high-sided skillet or Dutch oven.
  5. HEAT pan over medium-high heat until oil is shimmering.
  6. ADD tenderloin to pan.
  7. SEAR each side of tenderloin, around 1-2 minutes per side.
  8. REDUCE heat to medium.
  9. PRESS 1/3 of chopped peppers into tenderloin using a large spoon.
  10. PRESS ½ of chopped onions into tenderloin using a large spoon.
  11. SQUEEZE juice from orange over the tenderloin.
  12. PRESS orange peel into top of tenderloin.
  13. COVER pan with a heavy lid.
  14. 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.
  15. PLACE raspberries in a small bowl.
  16. ADD remaining red onion and peppers.
  17. ADD cilantro and lime juice.
  18. STIR salsa gently to combine.
  19. TASTE salsa and season with salt and pepper.
  20. SET ASIDE raspberry salsa.
  21. ALLOW tenderloin to rest 5 minutes, uncovered.
  22. REMOVE and DISCARD orange peel from tenderloin. Do not remove other ingredients.
  23. SHRED tenderloin with two forks.
  24. STIR tenderloin mixture gently to incorporate all ingredients. Do not over mix.
  25. HEAT a second skillet or comal over medium-high heat.
  26. POUR a few drops of oil onto hot surface.
  27. PLACE 1 tortilla onto the hot surface.
  28. PLACE about ¼ cup of tenderloin mixture onto right or left side of tortilla.
  29. DROP 1-2 tablespoons of raspberry salsa onto tenderloin mixture.
  30. SPRINKLE with cheese.
  31. FOLD tortilla in half over filling.
  32. COOK quesadilla for 1-2 minutes.
  33. FLIP quesadilla over.
  34. COOK quesadilla until cheese is melted and tortilla is golden brown.
  35. REPEAT with remaining tortillas and tenderloin mixture.
  36. SERVE immediately.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g