Pork Tenderloin & Twice Baked Potatoes
This might seriously be the most amazing pork tenderloin ever! My mom has been making this for as long as I can remember and we always serve it with some form of potatoes. So, twice baked potatoes seemed like the most delicious thing tonight! By the way, sorry for not posting for over a week! I’ve been under the weather for quite a while. No fun!
The marinade for the pork is a bottle of Teriyaki Sauce with pineapple juice, 1/2 cup orange juice, 2 garlic cloves, 1 tbsp brown sugar, 2 tbsp mustard, and lots of pepper. I mean LOTS! At least 2 tbsp.
Let it sit for at least an hour in the juices and then get it on the grill at 450 degrees for about ten minutes. Continue to turn the meat and don’t overcook it. When the meat is almost done, wrap it in foil and it will continue to cook. Let it sit for about 30 minutes and then slice. Heat the leftover marinade in a pan on the stove to use as dipping sauce. So yummy!
To make the twice baked potatoes, I baked four potatoes for an hour and a half at 400 degrees. I wrapped them in foil while in the oven and uncovered them for the last 15 minutes. This helps the crust to keep its shape when you cut them in half. Gut the potatoes and put it all in a bowl.
For 4 baked potatoes: add 1 1/2 sticks of butter, 1/2 cup sour cream, 1 cup Colby Jack Cheese, 1/4 cup chives, 1/2 cup fresh bacon bits, salt, pepper & garlic powder to taste. The more salt and pepper the better 🙂 Also add a splash of milk.
Now reload those potatoes!
Ah these potatoes are just creamy goodness after they’ve been baked 🙂
Hope you enjoy this delicious meal!
Recipe for Pork Tenderloin:
- 1 bottle Teriyaki Sauce with pineapple juice
- 1/2 cup orange juice
- 2 garlic cloves (minced)
- 1 tbsp brown sugar
- 2 tbsp mustard
- 2-3 tbsp black pepper
- 1 Pork Tenderloin
Recipe for Twice Baked Potatoes:
- 1 1/2 sticks of butter
- 1/2 cup sour cream
- 1 cup Colby Jack Cheese
- 1/4 cup chives
- Salt, Pepper, & Garlic powder to taste
- 4 large Potatoes
- 1/2 cup bacon bits