03/20/14 - On Thursday's Topical Currents it's a fundraising hour of Food & Dining, with chef, author and syndicated columnist Linda Gassenheimer. We visit with humorist, journalist and actor Mo Rocca. You've heard him on NPR’s Wait, Wait, Don’t Tell Me . . . On CBS Sunday morning . . . For many years he was a correspondent on The Daily Show with Jon Stewart. He’s now the host and creator of "My Grandmother’s Ravioli" on the Cooking Channel. Of course, Fred Tasker will joins in with his wine suggestions. And we hope you join in . . . with a pledge to support regional and local programming on the station. Mo Rocca Thursday on Topical Currents at 1pm.
Barbecued Pork and Beans
I love a great barbecue, but don’t have the time mid-week to marinate the meat and fire up the grill. This easy recipe solves the problem.
My secret to quick broiling the meat is to place a foil-lined baking tray under the broiler while the broiler preheats. The foil lining helps with quick clean-up. Placing the pork on a heated tray helps the meat cook faster.
There are many flavored barbecue sauces. I like to pick a low-sodium one, about 390 mg for 2 tablespoons. Look for one that doesn’t have high fructose corn syrup as the first ingredient. If you prefer to make your own sauce, follow the added recipe below.
- Boneless pork chops can be used instead of pork tenderloin.
- Any type of canned beans can be used.
- Place foil-lined baking tray under broiler while it heats.
- Preheat broiler.
- Make Pork.
ENTREE: BARBECUED PORK AND BEANS
Preheat boiler. Line a baking tray with foil and place under broiler.
Remove visible fat from pork and slice in half lengthwise. Do not cut all the way through. Open like a book and flatten with the palm of your hand.
Remove tray from broiler and place pork on tray. Spread 2 tablespoons barbecue sauce on meat and broil 5 minutes. Turn over, spread 3 more tablespoons barbecue sauce on meat and broil 5 more minutes.
Meanwhile, rinse and drain beans. Place remaining 3 tablespoons barbecue sauce in sauce pan over medium heat. Add vinegar, sugar and beans. Simmer 5 minutes to heat through and melt sugar.
Place lettuce on a plate. Slice tomatoes and put on top. To serve, slice meat and place on plate. Pour pan juices over top. Spoon beans onto plate. Makes 2 servings.
Here are the ingredients you'll need for tonight's Dinner in Minutes:
- 1 can small red kidney beans
- 1 bottle barbecue sauce
- 3/4 pounds pork tenderloin
- 1 bag washed, ready-to-eat lettuce
- 2 small tomatoes
- reduced-fat vinaigrette dressing
- brown sugar
- distilled vinegar
Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table. Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer