Refried Mashed Idaho® Potatoes with Pork Tenderloin




For Tenderloin

  • 1 pork tenderloin
  • 1 tablespoon corn oil
  • 1/8 teaspoon liquid smoke
  • 3 tablespoons BBQ dry rub

For BBQ Au Jus

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

For Refried Mashed Idaho® Potatoes

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


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.
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Russell Bry
Chicago, IL

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