Refried Idaho Mashed Potatoes with BBQ Pork Tenderloin


For Tenderloin

  • 1 1 ½ lb. pork tenderloin
  • 1 tablespoon corn oil
  • 1/8 teaspoon liquid smoke
  • 3 tablespoons BBQ dry rub (recipe follows)

For BBQ Dry Rub

  • 2 teaspoons sweet Hungarian paprika
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 tablespoon ancho chili powder
  • 2 tablespoons brown sugar
  • 2 tablespoons kosher salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 tablespoon cumin
  • 2 teaspoons hot smoked paprika

For BBQ Au Jus

  • 1/2 cup BBQ sauce
  • 1 cups chicken stock
  • 2 tablespoons molasses
  • 1 cup yellow mustard
  • 3/4 cup Louisiana hot sauce

For Refried Mashed Idaho Potatoes

  • 4 cups leftover mashed Idaho potatoes
  • 1 cup cooked bacon, diced
  • 1 cup caramelized Spanish onions (recipe follows)
  • 2 tablespoons olive oil
  • 1 cups sliced scallions
  • 1 cup grated cheddar cheese
  • Salt and pepper to taste

Caramelized Onions

  • 1 large Spanish onion, cored and medium diced to make 2 cups chopped
  • 2 tablespoons olive oil
  • 2 tablespoons white wine or water


For Tenderloin

  1. Mix the corn oil and liquid smoke together.
  2. Rub the flavored oil over the tenderloin.
  3. Rub the dry rub into the meat.
  4. Flatten the tenderloin to 1/2-inch thickness between plastic wrap using meat mallet.
  5. Charcoal grill.
  6. Slice thin.
  7. Serve with BBQ au jus.

For BBQ Au Jus

  1. Bring all ingredients to a boil using a heavy bottom sauce pot.

Refried Mashed Idaho Potatoes

  1. In a cast iron skillet, heat the oil until smoking.
  2. Add the caramelized onions and bacon.
  3. Add the potatoes and fry them turning often until they look the color of hash browns.
  4. Season to taste with salt and pepper, and sprinkle with scallions and cheddar cheese, before serving.

Caramelized Onions

Method: Heat oil in a heavy skillet over medium heat. Add chopped onion. Cook, stirring for three minutes. Reduce heat to low. Allow onion to sauté slowly for 30 minutes, stirring every five minutes or so until onion is very soft and caramel brown. Stir in water or wine and allow to simmer for additional five minutes.

Print Recipe

Yield: 4

Monica Kass Rogers
Food Blogger
Lost Recipes Found

Share this Recipe