The only thing stranger than the high-frequency of food posts is the high-frequency of Nick and Natasha hang-outs.  Now, don't get me wrong, we are best friends, but typically we don't see each other 6 times a week.  Just lately we've been loving each other in a real special kinda way.  I think it's getting older: we know that, soon enough, other things (babies) will take priority, so we'd better get it while it's hot.  

So, after last night's less-than-stellar quail experiment, we thought we'd have another dinner (and, obviously, a Jersey Shore viewing.)  And tonight, for the first time ever, my dinner eclipsed Natasha's.  I slaughtered that quail bigtimes.  Suck on that, Natasha.

Pork Tenderloin with Apple-Ginger Mash, Israeli Couscous and Wilted Spinach with Crispy Garlic and Nutmeg. Mmmmmm.

Israeli Couscous.  I've never made it and was a little bit nervous.  While you prepare it like rice, it's actually more like pasta. Tiny little pasta balls.  

5 tablespoons butter, divided
2/3 cup pine nuts
2/3 cup finely chopped shallots
3 cups Israeli couscous
A couple cinnamon sticks
A couple bay leaves
3 3/4 cups low-salt chicken broth
1 cup of dried currants
1 tsp salt
1/2 cup minced fresh Italian parsley

Melt 1 tablespoon of butter in a medium-sized pot over medium-low heat.  Add pine nuts and stir until golden brown, about 8 minutes. Transfer to small bowl and set aside.

Melt the remaining 4 tablespoons of butter in the same pot, increasing your heat a little.  Add the shallots and sauté until toasted, about 10 minutes.  Add the couscous, cinnamon sticks, and bay leaves and stir until couscous browns lightly, stirring often, about 8 minutes.  Add the broth and salt and bring to boil.  Allow to boil for a couple of minutes, stirring a few times. Reduce the heat to low, cover and simmer until couscous is tender and liquid is absorbed, about 15 minutes. Mine was a bit starchy, so I rinsed it under hot hot water and drained before stirring in the dried currants, parsley and pine nuts. Salt and pepper to taste.

Apple-Ginger Mash.  I sort of pride myself on sauces.  While I like the protein to be fairly simple and straight-forward (seasoned with salt-and-pepper and maybe an herb of some kind, but rarely marinated or doused in too much pre-cooking), I like to have a flavour-option where sauce or jus is concerned.  Here's how I did this one.

3 shallots, minced
1 large knob of fresh ginger, minced
1 large Macintosh apple, sliced ultra-thinly with a mandolin
1/2 cup of white wine
A healthy splash of apple cider
Another thwack of bourbon or whisky

After searing your pork tenderloin (with fresh rosemary tied-on with twine) spread the minced shallots, ginger and apples in the pan, all around the meat. Slide the whole mess into a 400° oven.  When the pork is cooked (140° or-so) remove from the pan and tent under foil (where the internal temperature of the meat will rise to 150°ish) and place the pan back on the burner.

Add a quarter cup of white white and deglaze the pan. Add the cider and whisky and allow to simmer away.  As the alcohol burns-off the onion, ginger and apples will continue to soften and turn to mush.  After 10 minutes you'll have a caramelized mash and a fluid liquid.  Two choices: Separate them with a sieve, using the mash as a side on the plate, and the jus in individual saucières, plating individually. Or arrange the sliced tenderloin on a platter and pour the slurry (without separating the mash from the liquid) over the top, serving to the table family-style.

Incredible.

A note on the wine: A favourite, Kim Crawford's Sauvignon Blanc ($19.95, LCBO) is a delight.  Sharp and fruity, bright. Pairs beautifully with everything from Ruffles Chips to this pork tenderloin.  

(And, seriously, I'll settle down on the food posts soon.)