20 Minute Meal--Eat THAT Rachael Ray!!!

Sorry Rachael...I'm competitive, and this quick fix is both healthy and pretty on the plate.

On the lunch menu:

Pan-seared center cut pork loin w/ a shallot and white wine reduction
Spinach w/ pignoli and cranberries

STEP ONE: Dry off your pork cuts completely. (This reduction of moisture ensures a nice golden crust, but you already knew that because of an earlier blog and if not shame on you.) Pat on crushed black pepper, freshly ground of course. Sprinkle on some gray salt. Drizzle a hot skillet with EVOO (as Rachael likes to call it) and a pat of unsalted butter if you can afford the pounds. Get out that bottle of buttery Chardonnay you drank from last night, or this morning if you're a wine-o like myself.

STEP TWO: Pan fry your cuts for 4-5 minutes per side. Don't play with them either. Let them sear to perfection. While this is going on, wash and dry your spinach and heat a second skillet with some more EVOO. Add some pignolis until slightly toasted, then add your spinach and dried cranberries. Wilt spinach. This should take just a few minutes. Remove from heat.

STEP THREE: By now your pork is perfect, so transfer onto a plate and let rest--cover with foil. Chop some shallots and add to the pan (or you could've done this in step two if you're a serious multi-tasker). Cook for a minute or two, then add a couple splashes of your white wine. Reduce a bit, and off the heat add a pat of butter you big fatty.

STEP FOUR: Enjoy your somewhat healthy lunch with the same wine you cooked with. I promise this meal in my photo wasn't nuked for the picture. Everything should be perfectly hot. Always cook with wine you would drink. ALWAYS. And please please please never buy that "COOKING WINE." All it is is oversalted cheap wine.

STEP FIVE: Comment on my blog to thank me for helping you get lucky with that chic you were trying to impress with your cooking know-how.

Have a bite for yourself,
Foodsnob

PS Next time try fennel-encrusted pork chops! YUM-O.