In a small bowl mix together garlic and salt to make a paste. Add pepper and oil. Rub all over the pork.
Heat grill to MEDIUM-HIGH and place pork in center of rack. Cover and cook 10 minutes and turn to cook another 10 minutes. Pork should register at 155 degrees with a thermometer. Set aside on a cutting board to rest for 5 minutes then thinly slice.
Place onion slices on coolest part of grill and cover. Cook 5 minutes. Remove and set aside turning grill to medium low heat.
Spread mustard on each tortilla. Layer half of each tortilla with pork, onions pickles and cheese. Fold and press.
Place quesadillas on grill and cover. Cook for 2 minutes and turn. Cook another 2-3 minutes until cheese is melted.
Cut into wedges and serve warm.
Notes
SERVING SUGGESTION: Mexi-cauli-rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; add ground cumin, chopped green onions, lime juice and salt and pepper to taste then fluff with a fork).GLUTEN FREE: Make sure tortillas are gluten free.NUTRITION: 493 Calories; 31g Fat (57.7% calories from fat); 40g Protein; 11g Carbohydrate; 6g Dietary Fiber; 107mg Cholesterol; 1346mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 1 Vegetable; 2 1/2 Fat.