Pork Quesadilla's

Pork Quesadilla's

1 large garlic clove, unpeeled
1 tbsp vegetable oil, plus more for grates
1 pork tenderloin (3/4 to 1lb)
1 large red onion, cut into 1/2 inch-thick slices
4 tbsp spicy brown mustard, plus more for serving
4 flour tortilla's ( I used low carb)
6 oz thinly slice deli ham
3-4 dill pickles, thinly sliced lengthwise or use the sandwich stacker pickles
8 oz provolone or swiss, coarsely shredded ( I used a mozzarella provolone shredded cheese)

Place the unpeeled garlic clove on a cutting board and smash with the flat side of a knife blade. Peel off the papery skin and discard, trim away the root end. Holding the tip of the blade steady on the cutting board with your free hand and rocking the base of the blade back and forth, chop the garlic into coarse even pieces. Gather the chopped garlic in a pile, sprinkle generously with coarse salt. Place the flat side of the knife blade on top; press firmly, pulling the knife toward you. Repeat until a paste forms. In a small bowl, combine with a 1/4 tsp pepper and the oil. Rub all over pork. ( if you do not want to use fresh garlic, you can substitute 1/8 tsp of garlic powder) The originial recipe has this done on a grill, well i don't have a grill, so I improvised. Heat a large pan, add 1-2 tbsp of vegetable oil or olive oil. Make sure not to burn the oil. Brown both sides of the pork, transfer to a cookie sheet and put in the oven at 350 degrees until a thermometer reads a 160 degrees when inserted in the center. Meanwhile cook the onions until soft and caramelized, set aside. When the pork is done, cut the pork along the grain into thin slices. Take each tortilla and spread 1 tbsp of the Spicy Brown Mustard, layer the ingredients on one side of the tortilla, pork, ham, pickle, onion, and cheese. Fold the tortilla over and press firmly and place into a heated non stick skillet, on med-low heat, if not a non stick make sure to spray the pan with pam and then the top of the tortilla so when you flip it its already greased.