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Refried Mashed Idaho® Potatoes with Pork Tenderloin

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Recipe courtesy of Russell Bry, Chef/Partner , Wildfire, Chicago, IL

Ingredients

For Tenderloin

• 1 Pork tenderloin
• 1T Corn oil
• 1/8tsp Liquid smoke
• 3T BBQ dry rub

For BBQ Au Jus

• 1C BBQ sauce
• 2C Chicken stock
• 3T Molasses
• 3 C Yellow mustard
• 3 C Louisiana hot sauce

For Refried Mashed Idaho Potatoes

• 2 lbs leftover mashed Idaho potatoes
• 2 C Cooked bacon, diced
• 1 C Caramelized Spanish onions
• 4T Olive Oil
• 2 C Sliced scallions
• 2 C Grated cheddar cheese
• Salt and pepper to taste

Directions

For Tenderloin

1. Mix the corn oil and liquid smoke together.
2. Then 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.