Cooking with infomercial king Ron Popeil
The amazing Ron Popeil has been selling his own products on television for almost 50 years. Everyone knows about the Veg-O-Matic, Mr. Microphone, the Popeil Pocket Fisherman, the Ronco Smokeless Ashtray and, of course, the Showtime Rotisserie & BBQ.
His father was an inventor who sold his products to stores like Sears and Woolworth’s. He relied on Ron to help demonstrate them, and before he knew it the young Popeil was making more money in a week than most people earned in several months. When television really caught on in the 1950s, he basically launched the “infomercial” with his unique TV spots, and to this day anyone who successfully sells a product on the tube owes at least a small debt of gratitude to this groundbreaking inventor. Read about him in his book, “The Salesman of the Century,” and find out more at: www.ronco.com
Name the food-preparation item or machine you wish you had invented first, and why?
“The blender, because of all the different things you can do with it!”
In addition to having your products on hand, what are three essentials every kitchen must have?
“A microwave, a gas-operated stove and a great set of knives.”
Give us a story of how you were inspired to create a product?
“People were lining up in Costco and at supermarkets to buy rotisserie chickens. I noticed all the juices and renderings were at the bottom of the container that was holding the chicken. I concluded that people love the chicken but after taking it home it was too dry, and it was sitting in all the juices because gravity causes the juice in the chicken to sink to the bottom. Voila! Give them the ability to make their own chicken at home so they can eat it before the juices sank to the bottom.”
Jamaican Jerk Pork Tenderloin
(for the Showtime Rotisserie & BBQ)
2 tablespoons chopped fresh cilantro
1 tablespoon finely minced fresh ginger
1/4 cup dark rum
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 tablespoons light brown sugar
2 tablespoons soy sauce
1/2 teaspoon nutmeg
1/4 teaspoon cayenne
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 pork tenderloins (about 1 1/2 to 2 pounds total)
Combine all ingredients except the pork in a flat baking dish. Reserve 1/3 of the marinade and set in the Food Heater in the lower position. Trim all fat and silver skin from the pork tenderloins and place in the marinade. Turn to coat well. Cover and marinate for 15 to 30 minutes at room temperature. Place the pork, one on each Spit Rod in the Rotisserie for 30 minutes, basting with the marinating juices often during the last 10 minutes, or until the internal temperature reaches 160 F on the instant thermometer. Slice the pork on the diagonal, place on a serving platter, and spoon reserved marinade over the pork slices and serve. Serves 4.