So far I have made four distinctively different meals out of two pork tenderloins and roasted cauliflower and carrots. Also, I had made enough of the Smokey Southwestern Pork Tenderloin Soup (Round 3) leftover to freeze for a quick emergency meal.
Emergency meals are wonderful. They are basically all made with the exception of reheating, which is so much better than ordering out or going a drive through. Not only is it more healthy for you, but it is more cost effective.
Now I am using what is left of the tenderloins and making quesadillas. This is great for lunch or an after school snack for the kids. Serve with some of your favorite salsa and some fruit or veggies and you have a complete meal.
- Avocado Oil
- Smokey Southwestern Pork Tenderloin, chopped
- Colby Monterey Jack Cheese, shredded
- Gluten-free tortillas
- Salsa, favorite for dipping
Over medium heat in a large cast iron skillet heat avocado oil. While skillet is heating, in a large bowl combine the pork tenderloin and the cheese. By mixing these two ingredients you get a well balanced bite.
Place one tortilla in the heated skillet; layer meat and cheese mixture and top with second tortilla. Cook each side of the quesadilla until golden brown and cheese is melted.
Remove from skillet and place on cutting board to cut quesadilla with a pizza cutter. Serve. Eat. Enjoy.