A local supermarket had pork loins on sale for a greatly reduced price, so I bought one. It weighed just under 5 pounds. I had in mind to roast it and thinly slice it to be used for lunch sandwiches. I've been retired for almost 16 years, and I make lunches for myself.
I roasted the loin according to simple instructions accessed online. No ingredients were added to the loin before roasting it uncovered. It was the 1st time I ever roasted a pork loin, and the result was wonderful.
Only 4 ingredients were included in the quesadilla. Two flour tortillas about 9" in diameter, spicy mustard, thin slices of roast pork loin, and grated asiago cheese.
I use a 10 and a 1/2 inch old-fashioned cast iron skillet which has been liberally oiled in which to make the quesadilla. One tortilla is laid in the skillet after spreading mustard on half of it, then thin slices of roast loin are placed on top of the mustard half, and then the cheese is evenly spread on top of the meat. When that is finished the other half of the tortilla is folded over the filling. The same process is done on the other half of the skillet.
The tortillas are slathered with oil before placing the skillet on medium heated cooktop to lightly brown the tortilla. The skillet is then removed to the oven broiler to finished the cooking process. One must watch that the tortillas do not badly burn.
One the quesadillas are finished, they are sliced into 3 wedges and devoured. 'Twas a great success for the 1st try.
Much of the pork loin that was thinly sliced was placed in plastic sandwich bags and frozen for future use in sandwiches or quesadillas.
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