Refried Idaho Mashed Potatoes with BBQ Pork Tenderloin | Idaho Potato Commission

Ingredients

• 1 1 ½ lb. pork tenderloin
• 1 tablespoon corn oil
• 1/8 teaspoon liquid smoke
• 3 tablespoons BBQ dry rub (recipe follows)
• 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
• 1/2 cup BBQ sauce
• 1 cups chicken stock
• 2 tablespoons molasses
• 1 cup yellow mustard
• 3/4 cup Louisiana hot sauce
• 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
• 1 large Spanish onion, cored and medium diced to make 2 cups chopped
• 2 tablespoons olive oil
• 2 tablespoons white wine or water