Pork quesadillas with raspberry salsa

Method

1. Seasoning

   Place pork tenderloin on a large plate or cutting board and allow to rest while preparing seasoning. Combine salt, pepper and cumin in a small bowl and rub salt mixture over pork tenderloin using your hands to work seasoning deep into tenderloin.

2. Cooking

   Pour 2 tablespoons canola oil into a large, high-sided frying pan or Dutch oven and heat pan over medium-heat until oil is simmering, then add tenderloin to pan and sear each side of the tenderloin around 1-2 minutes per side. Reduce heat to medium. Using a large spoon press 1/3 of chopped peppers into the tenderloin and then press 1/2 of chopped onions. Squeeze juice from orange over the tenderloin and press orange peel into top of the tenderloin. Cover pan with a heavy lid and continue cooking tenderloin on medium heat for 20 minutes or until a meat thermometer inserted into the middle of the thickest portion reads 293°C.

3. Salsa

   To make salsa, in a small bowl add raspberries, remaining red onion, peppers, coriander and lime juice then stir gently to combine. Season with salt and pepper as desired. Set aside.

4. Shredding

   Allow tenderloin to rest 5 minutes, uncovered. Remove and discard orange peel from tenderloin (do not remove other ingredients). Shred tenderloin with two forks. Then stir tenderloin mixture gently to incorporate all ingredients, don't over mix.

5. Tortilla

   To heat tortilla, use a second frying pan over medium-heat and pour a few drops of oil onto the hot surface. Place 1 tortilla onto the hot surface and about 1/4 cup of the pulled pork mixture onto the right or left side of the tortilla. Add 1-2 tablespoons of raspberry salsa onto the pulled pork and sprinkle with cheese. Fold tortilla in half over filling and cook for 1-2 minutes. Flip over and until cheese is melted and tortilla is golden brown. Repeat with remaining tortillas and pulled pork mixture. Best to serve immediately while warm.