INGREDIENTS

3 Mission® 12" Heat Pressed Flour Tortillas (10430)  
4 Tbsp. Unsalted Butter , melted 
1 cup  Quince Paste 
1/4 cup Cabernet Sauvignon Wine  
1 Tbsp.  Pomegranate Molasses  
1/3 cup  Pomegranate Juice 
3 Tbsp. Brown Sugar  
1 3/4 lbs.  Pork Tenderloin 
2 Tbsp. Grilled Meat Seasoning Blend  
Kosher Salt to taste 
Melted Butter  
1/2 cup  Goat Cheese  
1/4 cup  Crème Fraîche  
1/2 tsp. Fresh Thyme , minced 
 Chives for garnish 

DIRECTIONS

1.) Place tortillas on work surface and brush both sides with butter. With a 3-4” biscuit cutter, cut tortillas into circles. Tortillas should yield 16 rounds. Place on baking sheet and bake at 425° F until golden, about 10 minutes.

2.) Place next five ingredients in a small saucepan over low heat. Heat throughout and stir until smooth, about 15 minutes. Remove from heat.

3.) For the pork, season tenderloin with seasoning and kosher salt. Place on char-grill and grill for five minutes per side. While pork is grilling, baste with melted butter. When pork is firm and evenly grilled, remove and allow to rest for five minutes. Slice into ¼” thick medallions.

4.) Combine goat cheese, crème fraîche and thyme. Spread one tablespoon onto each tortilla round and top with pork medallion. Drizzle with pomegranate glaze and garnish with chives.

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