By Chef Eric Gephart

Quick Cured Pork Quesadilla

Raciones: 2 people
Tiempo de cocción: 0 - 30 min
Nivel:
Principiante:
Método:
A la parrilla
|
Otros
Comida:
Cerdo

Ingredients

  • Main

This quick cure Pork tenderloin quesadilla lived on my restaurant menu for years! The tri-fold method is a fantastic way to bring fun and texture to the standard quesadilla. All in all, it’s a home run and we hope you enjoy!

Instructions

  1. 01

    Light your grill and stabilize at 425F. Install your chosen cooking surface, I have chosen a cast iron griddle for today’s quesadilla as it is the ultimate life fire flat top.

  2. 02

    While the grill is coming to temp, trim off any silver skin from the tenderloin then thin ribbon cut the entire tenderloin. The thinner the slice, the quicker it will cure.

  3. 03

    Combine the meat with the quick cure mixture. Reserve and allow to quick cure for no shooter than 20 minutes and no longer than 3 hours.

  4.  

    Ingredients

    • 2 tablespoons Light Brown Sugar
    • 1/2 tablespoon Fresh Cracked Black Pepper
    • 1/2 tablespoons Kosher Salt
  5. 04

    Oil your cast iron griddle and make sure the surface is to smoking point but not beyond. Place the quick cured pork loin across the hot surface and allow the pork to sear quickly and evenly. Once there is a nice sear on one side, flip to the other for even caramelization

  6.  

    Ingredients

    • 6 ounce Pork Tenderloin, Cleaned and Sliced Thin (3 oz per quesadilla)
  7. 05

    With the remaining “grill-estate” place a tortilla on the surface. Imagine the tortilla having 4 even quadrants, slice from one edge to the center to allow for a tri fold. Lay shredded cheese across the entire surface and allow it to melt. Toss the pork as it finishes on the cast iron. Lay the seared and cooked pork into the quadrant directly next to your slice. Once the cheese is melty, fold the cheesy tortilla on top of the pork and continue to fold, creating 3 layers and a sort of triangle/cone shape. Enjoy!

  8.  

    Ingredients

    • 2 12-inch Flour Tortillas
    • 1/2 cup Shredded Cheese (¼ C per quesadilla)