Bowling, Portuguese Food, Apple, Rob Ford,

I had a disasterous day bowling yesterday, Matt on the other hand bowled really well. I am not sure, but if seems if I do well he doesn’t and vice versa. It was quite funny one of the owners thought a league started today but they don’t do so til next week and he had made a whole heap of coffee. I made fairly good inroads, but obviously I couldn’t drink it all. One of our Winter League members came in to do a ‘bowl ahead’. She is Portuguese and off to Portugal on the 21st. We were saying how much we wished we were going and how much we loved the food. I mentioned we were cooking Iscas this weekend which is a Portuguese liver dish, she had never heard of it so I will take her a copy of the recipe next Monday. Then talking to one of the alley owners who said he didn’t like liver, I assured him I didn’t either, but that I loved Iscas.

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
 

Ingredients

• 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)

directions

• 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.
  

Have a great day