Quick braised pork loin

4 servings

Ingredients

Quantity Ingredient
4 4 oz pork chops; centre loin
1 teaspoon Extra light olive oil with a dash of
; sesame oil
1 cup De-alcoholized dry white wine
1 cup Chicken stock
9 ounces Carrots; cut into
; matchsticks
8 mediums Fresh mushrooms; cut into quarters
2 teaspoons Fresh chopped thyme
¼ teaspoon Freshly ground black pepper
1 pinch Freshly ground sea salt
2 teaspoons Shredded orange zest
4 ounces Penne pasta
8 ounces Green beans
1 tablespoon Arrowroot mixed with 2tbsp de-alcoholized
; dry white wine
Minced fresh thyme to garnish

Directions

Pre-heat the oven to 400F. Dab the meat with a paper towel to remove the surface moisture. Brush the oil evenly over the bottom of a large skillet over medium high heat, brown the chops for 2 minutes on each side, then transfer to a plate.

There should be a dark brown residue on the bottom of the pan. Blot with a paper towel to remove excess fat then deglaze the pan with the wine and chicken stock, stirring until all the residue has been scraped up into the liquid.

Return the pork to the liquid (the liquid should come about halfway up the pork chops), add the carrots and mushrooms, trying as much as possible to submerge them in the liquid. Sprinkle with the thyme, pepper, salt and orange zest, bring to a boil, cover, pop in the pre-heated oven and bake for 10 minutes.

Cook the penne according to the package instructions, drain and set aside.

After the pork has been baking for 5 minutes, start steaming the green beans on the stovetop - they will be ready at the same time.

Remove the pork from the oven and remove the green beans from the heat. The handle on the skillet is now 400F so drape a paper towel over it to remind yourself. Transfer the pork to a plate and cover to keep warm.

To make a great sauce, return the skillet with the liquid and carrots and mushrooms to the stovetop, bring to a boil, remove from the heat and stir in the arrowroot slurry made with the de-alcoholized wine splash. Return to the heat, stirring until thickened. Stir in the pork, green beans and pasta and just heat through.

To serve: Divide the pork, pasta and vegetables among 4 dinner plates.

Cover with any sauce remaining in the pan and sprinkle with a whisper of minced thyme.

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