Dinner's at 8p

Yes, we eat late...but as I told a friend (VERY tongue in cheek): Art takes time.

Here's last night's dinner:

Pork loin scaloppine w/dried cherries in cote du rhone reduction
Couscous
Sauteed celery and crimini mushrooms w/garlic, shallots and thyme

Details?
Here goes:
-Put the cherries in sauce pan with the half-cup or so of the 'leftover' wine added a few fresh thyme sprigs and a cinnamon stick and let it simmer away til the cherries re-plumped.
-Started on the veg: sweated the minced garlic (4 cloves...we love the stuff) and sliced (large) shallot in large pan w/olive oil, salt and peppered it then added diagonally sliced 3 celery stalks, after a bit, added about a quarter cup (boxed!) chicken stock so they'd soften a bit, then added about 2 teaspoons fresh thyme leaves, and the sliced mushrooms and a dash of cayenne. This all took about 12 mins...transferred to a bowl which went into a warm oven while I did the pork.
-put about 1 cup couscous into 2 cups boiling chicken stock ... turned off the heat and let it do it's thing!
-cut the pork loin into inch and a half medallions that I pounded thin then sprinkled a little Indian-inspired spice blend on one side, put a little butter (1T?) into veg pan and started sauteing the pork...took no time at all! When all the slices were done and 'resting' in the oven, put the cherry-wine mixture into the pan (sans cinnamon & thyme) thickened it with a knob of butter and a bit of fine ground flour and added the pork to the sauce.
Served it all up and we were happy.

Later, I'll try to post tonight's menu...I'm thinkin ground beef or chicken...