So Apple are coming out with a watch?? I would like an iPod or iPad even, but I don’t think I’d want a watch. No doubt they will sell like hot cakes though.
So my favourite mayor, Rob Ford, has been diagnosed as having a tumour. I think he should resign as mayor of Toronto, but even I couldn’t wish him to have cancer despite making a fool of himself and Toronto politics for the world to laugh at.
This sounded an interesting dish for pork tenderloin. I just might use Calvados though (apple brandy) instead of cider. Never been a big fan of cider.
Roasted Pork Tenderloin with Apricot–Apple Cider Glaze
Alexe van Beuren
Serves 6 to 8
- 2 pork tenderloins (each 2 pounds)
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons dried basil
- 1 tablespoon chopped fresh thyme
- 2 teaspoons sugar
- 1 cup apricot preserves
- 1/2 cup apple cider
- 1 tablespoon brandy
- 1 tablespoon apple cider vinegar (Dixie prefers the Bragg brand)
- 1 Preheat the oven to 400°F.
- 2 Rub the pork tenderloins with the oil, and season with salt and pepper. Put them on a rack set over a baking sheet and sprinkle with the basil, thyme, and sugar.
- 3 Roast until the pork is medium (160°F on a meat thermometer), 20 minutes. Remove the pan from the oven and let the pork rest for 10 minutes before slicing.
- 4 Meanwhile, in a saucepan set over medium heat, combine the preserves, cider, brandy, and vinegar. Cook, whisking constantly, until reduced by half, 10 minutes.
- 5 To serve, divide the pork among serving plates and drizzle the sauce over the top.