MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Quick Braised Pork Loin
 Categories: Healthy, Pork, Pasta, Wine, Beans
      Yield: 4 Servings
 
      4 x  4 oz pork chops; centre loin
      1 ts Extra light olive oil with
      1 ds Sesame oil
      1 c  Dry white wine
      1 c  Chicken stock
      9 oz Carrots; cut in matchsticks
      8 md Fresh mushrooms; quartered
      2 ts Fresh chopped thyme
    1/4 ts Freshly ground black pepper
      1 pn Freshly ground sea salt
      2 ts Shredded orange zest
      4 oz Penne pasta
      8 oz Green beans
      1 tb Arrowroot mixed with
      2 tb dry white wine
           Minced fresh thyme
 
  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,  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 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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