Chef Robert Iannoccone from the Brookside Country Club joined our 69 News Sunrise crew on July 3, 2009.  He cooked up a pork dish and a red, white and blue dessert!

Southwestern Spice Glazed Pork Tenderloin
Ingredients:
Pork tenderloin, 1.5 pounds
Spice rub: 
1T. Cumin  
1/2T smoked paprika 
2t. Kosher salt 
1/2t Coarse black pepper 
1t. onion powder 
1/2t. mustard powder
Glaze: 
1/4C Honey
1/2C Plain BBQ
1T. Franks Red Hot
1T. Spicy Brown Mustard

Procedure: 
1. Rub pork tenderloin with spice mixture
2. Sear pork in a thin film of oil in a heavy pan over medium high heat until golden brown.
3. Place on sprayed baking sheet in 3500F oven for about 10-15 until the internal temperature
reaches 1450F.
4. For the last 5 minutes of cooking, brush on glaze several times evenly over pork tenderloin.
5. Remove from oven, tent with foil, and let rest for 5 minutes before slicing.

Red Potato Salad 
Ingredients:
1 dozen red bliss potatoes 
1 red onion(small dice) 
3 scallions 
1/2 bunch cilantro 
3/4C. diced roasted red pepper 
Dressing: 
½ c. mayonnaise
2 t. spicy brown mustard
2 T. rice wine vinegar
1 T. cumin
2t. paprika Lime, juice of 1 salt and pepper to taste 

Procedure: 
1. Boil the dozen potatoes until fork tender and cool. Cut into 1/8's.
2. Prepare the dressing in a bowl, fold in garnish and, finally, fold in potatoes. Adjust seasonings.

Red, White and Blueberry Trifle
Ingredients:
Angel food cake, prepared, sliced into 1-inch cubes Vanilla pudding mix, 1 box (4 oz)
Milk, low fat – 1 ¾ c. (use less than what is on the box) 
Lemon yogurt, low fat,1 ½ c.
Strawberries, 4 c. – washed, hulled – For 3 c. sliced into quarters and reserve rest as whole ones for top 
Blueberries, 4 c. - washed, de-stemmed – reserve 1 cup f or the top
Whipping cream, light
Optional: toasted sliced almonds, ½ c.

Procedure: 
1. Mix the dry pudding with the milk and whisk for 2 minutes. Cover with plastic wrap and refrigerate until
thickened, about 10 minutes.
2. Slice cake into 1-inch cubes. After pudding is set, whisk in lemon yogurt to blend.
3. In a clear glass bowl, place 1/3 of the cake cubes into bottom.
4. Top with 1 c. strawberry slices and 1 c. blueberries and 1 c. pudding mixture.
5. Repeat for the next two layers.
6. Top with whipped topping and decorate with red and blue berries. Top with almonds
NOTE – if you use a rectangular pan, adjust ingredients to make 2 layers and decorate as a flag!
Enjoy!