Start your next backyard bash or tailgating adventure off with this recipe for pork tenderloin quesadilla bites with grilled guacamole from yours truly and sponsored by Omaha Steaks. And the best part about this recipe? It can be prepared ahead of time and served cold.
PORK TENDERLOIN QUESADILLA BITES WITH GRILLED GUACAMOLE
2 9oz. Omaha Steaks Pork Tenderloins*
½ tbsp. olive oil
2 tbsp. of your favorite BBQ dry rub seasoning
2 avocados, halved and seeds removed
½ tsp. Kosher salt
Juice of ½ lime
1 jalapeno, seeds and rib remove and finely minced
1 tbsp. finely chopped cilantro
12 flour tortillas
Canola spray oil
Prepare grill for medium-high heat cooking (approximately 400 degrees). Coat pork tenderloins in olive oil and season liberally with BBQ dry rub. Place tenderloins on a well oiled grilled grate. Allow the tenderloins to grill for approximately 15 minutes until they reach an internal temperature of 145 degrees, turning the tenderloins every 2-3 minutes for even browning.
As the tenderloins cook, place the halved avocados on the grill cut side down. Allow the avocados to grill for 5 minutes until lightly charred.
Remove the avocados and scoop the flesh from the peel using a spoon. In a small bowl, combine the avocado, salt, lime juice, jalapeno and cilantro and mash with a fork until smooth.
Remove the pork tenderloins from the grill and allow them to rest for 10 minutes. As the tenderloins rest, spray one side of the flour tortillas and place them on the grill oil side down. Allow the tortillas to cook for 2-3 minutes until they are lightly charred and begin to puff up. Remove the tortillas from the grill and cut in to quarters.
Cut the tenderloins into 1/8-1/4 inch slices.
To assemble the quesadilla bites, place 1-2 slices of tenderloin onto a grilled tortilla quarter. Add a small scoop of grilled guacamole to the top of the tenderloin and top with a second tortilla quarter. Serve immediately.
* This post is sponsored by Omaha Steaks but the recipe and opinions are my own.