PREHEAT oven to 425ºF. Brush meat with 2 Tbsp. of the dressing. Mix dry ingredients; rub onto meat. Place in baking pan. Mix remaining 2 Tbsp. dressing and honey; set aside.
BAKE 15 min.; brush with dressing mixture. Bake an additional 10 min. or until cooked through (160ºF).
REMOVE meat from oven; cover with foil. Let stand 5 min. before slicing.
Potato Smashers
8 small new potatoes (3/4 lb.), about 1-1/2 inches in diameter
PLACE potatoes and water in 2-qt. microwaveable dish. Microwave, uncovered, on HIGH 10 min. or until potatoes are tender. Let stand 5 min. Meanwhile, cook bacon in large nonstick skillet on medium heat 8 to 10 min. or until crisp, turning frequently. Drain on paper towels.
DRAIN potatoes; place on work surface. Press each potato with bottom of small bowl or saucer to flatten to 1/2-inch thickness.
HEAT dressing in skillet on medium heat. Add potatoes; cook 4 min. or until bottoms are golden brown. Meanwhile, crumble bacon. Turn potatoes over; sprinkle evenly with cheese and bacon. Cover skillet with lid. Cook an additional 2 min. or until cheese is melted.
These are both tested and Repko approved!
For the tenderloin recipe, I did not use the chili powder and used Dijon mustard instead of dried. The first time I made the potato recipe, I steamed instead of microwaving but I let them cook too long and they were messy to smash and brown. The second time, I followed the recipe and microwaved. They turned out much better.
