Food and Dining
1:30 pm
Thu October 17, 2013

Trader Joe's Comes to Miami

10/17/13 - In the second half of the program, Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman  talk about the opening of a Pinecrest Trader Joe’s supermarket, the first in South Florida, with store captain Jodi McCollough.

~~Dinner in Minutes~~

Sweet and Spicy Roast Pork with Hot Pepper Succotash

Sweet and Spicy Roast Pork
Sweet and Spicy Roast Pork with Hot Pepper Succotash
 Hot Pepper Succotash is a spicy, quick version of an American staple that is simple to make and fun to eat. American Indians made dishes from the corn and beans they grew side by side in their fields. When they harvested the patch, they cooked the vegetables together and called it succotash, their word for “hodgepodge. ” It was really a meal in itself made with ham or other meat as well as vegetables. They made it from fresh vegetables in the summer and dried ones in the winter. Quick roast pork takes only minutes to make. The dry rub makes a sweet, spicy crust. The heat is up to you. The recipe calls for 1/8 teaspoon cayenne pepper. Add more if you like it hot. Be sure to preheat the broiler so it is hot when you add the pork. 

Helpful Hints:

  • Any type of hot pepper jelly can be used for the vegetables.
  • Ground cumin, coriander and cayenne pepper are used in the spice rub. If yours are over 6 months old, they may need replacing.

 

Countdown:

  • Preheat broiler.
  • Make pork.
  • While pork is roasting make succotash.

 

ENTREE: SWEET AND SPICY ROAST PORK 

3/4 pound pork tenderloin 2 teaspoons ground cumin2 teaspoons ground coriander1/8 teaspoon cayenne pepper2 tablespoons brown sugarVegetable oil spray. Salt and freshly ground black pepper Preheat broiler. Line a baking sheet with foil. Remove visible fat from the pork. Mix ground cumin, coriander, cayenne pepper and brown sugar together in a bowl. Spray the pork on all sides with vegetable oil spray. Roll the pork in the spice mixture, pressing the mixture into the pork. Place on the baking tray. Broil about 6 inches from the heat for 10 minutes. Turn pork over and broil 5 minutes. A meat thermometer should read 145 degrees. Remove from boiler and let rest 5 minutes. Carve and serve with the succotash. Makes 2 servings. 

SIDE DISH: HOT PEPPER SUCCOTASH 

3/4 pound pork tenderloin 2 teaspoons ground cumin 2 teaspoons ground coriander 1/8 teaspoon cayenne pepper 2 tablespoons brown sugar Vegetable oil spray. Salt and freshly ground black pepper Preheat broiler. Line a baking sheet with foil. Remove visible fat from the pork. Mix ground cumin, coriander, cayenne pepper and brown sugar together in a bowl. Spray the pork on all sides with vegetable oil spray. Roll the pork in the spice mixture, pressing the mixture into the pork. Place on the baking tray. Broil about 6 inches from the heat for 10 minutes. Turn pork over and broil 5 minutes. A meat thermometer should read 145 degrees. Remove from boiler and let rest 5 minutes. Carve and serve with the succotash. Makes 2 servings. 

SHOPPING LIST
Here are the ingredients you'll need for tonight's Dinner in Minutes:

To buy:

  • 3/4 pound pork tenderloin
  • 1 small container ground cumin
  • 1 small container ground coriander
  • 1 small container cayenne pepper
  • 1 package frozen corn
  • 1 package frozen baby lima beans
  • 1 jar jalapeno pepper jelly
  • 1 bunch scallions

 

Staples:

  • Vegetable oil spray
  • fat free, low-salt chicken broth
  • brown sugar
  • salt
  • black peppercorns