2 large russet potatoes (about 1#), peeled & cut into 1/2 in pieces
4 garlic cloves, peeled, divided
1 cup (4oz) shredded cheddar cheese, divided
2 Tbsp milk
2 Tbsp butter
1 tsp salt, divided
1 can (14.5 oz) petite diced tomatoes, undrained
3/4 cup ketchup
3 Tbsp Smoky Barbecue Rub, divided
1 1/4# pork tenderloin (I’ve used beef instead & I think chicken would be good as well.)
1/2 tsp coarsely ground black pepper
1 Tbsp vegetable oil
1 medium onion, finely chopped
2 medium carrots, peeled & finely diced
1 1/2 cups frozen peas, thawed
- Preheat oven to 400°F. Combine potatoes, two of the garlic cloves and enough water to cover in Large Micro-Cooker®. Microwave, covered, on HIGH 13-15 minutes or until potatoes are tender. Drain. Add 1/2 cup of the cheese, milk, butter and 1/2 tsp salt. Mash until smooth. Set aside.
Meanwhile, combine tomatoes, ketchup, 2 tbsp of the rub and remaining garlic pressed with Garlic Press in Small Batter Bowl; stir. Trim fat and silver skin from pork. Slice pork in half lengthwise; thinly slice crosswise. Combine pork, remaining salt, remaining rub and black pepper in Classic Batter Bowl; mix well.
Heat oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until shimmering. Add pork. Cook without stirring 3-5 minutes or until browned on one side. Add onion and carrots; cook and stir 2-3 minutes or until carrots begin to soften. Stir in tomato mixture; bring to a simmer. Remove Skillet from heat; sprinkle with peas. Scoop potatoes evenly over peas using Medium Scoop; flatten slightly. Place Skillet in oven; bake, uncovered, 10-12 minutes or until sauce is bubbly. Carefully remove from oven using Oven Mitts. Sprinkle with remaining cheese; cover and let stand 5 minutes or until cheese is melted.
Yield: 6 servings
Nutrients per serving: Calories 390, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 90 mg, Carbohydrate 35 g, Protein 29 g, Sodium 1390 mg, Fiber 4 g
Cook’s Tips: If desired, 3/4 cup barbecue sauce can be substituted for the ketchup and Smoky Barbecue Rub.