Hot In Little Rock

Birthdays should always be special.  That’s a rule.  One must always follow it.  Our son-in-law is having a birthday and since it is so close to Christmas and New Year’s, we want it to be especially special.  First will be the dinner.

We will take two pork tenderloins (that’s the way they are usually packaged), and rub them with olive oil, then sprinkle with salt and pepper and a bit of granulated garlic.  Then we’ll pick some fresh rosemary from the garden (we love being able to do this) and chop it finely and rub it all over the tenderloins.  We’ll place them on a roasting rack and roast for about 30 minutes at 375, or until the thermometer registers about 160 degrees.

Meanwhile, we’ll cut 10-12 dried apricots in half and soak them in very hot water until they are tender.  Then we’ll combine half a jar of apricot preserves, 2 tbs of Cognac (or a little more), a tsp of Dijon mustard, and a clove of garlic which has been mashed.  Add the apricots and heat through.

When the tenderloins are done, take them out of the oven and wrap them in foil to rest for at least five minutes.  Then slice, drizzle with the sauce, and serve.  We’ll be having locally grown sweet potatoes (mashed) and a green salad.  Chocolate molten cakes will be the dessert.

Now for the second special part of the celebration: the wine.  We’ve chosen a 2007 Vouvray made by Catherine Champalou and her husband Didier.  This 100% Chenin Blanc is imported by Kermit Lynch who is always reliable.   The wine is pale yellow and has a wonderful nose of citrus and apple.  On the palate there is more fruit: pear and a little peach.  There is a nice acidity, too.  We prefer white wines less chilled than some do, and in this case the flavors do improve when the wine is a bit warmer than usual.

Let’s hope our son-in-law enjoys his birthday dinner.  It is special because he is.