Last night I cooked a very nice meal and it only took 15 minutes from scratch.
Pork medallions (or you could use loin steaks, pork chops or tenderloin)
For the sauce
So first boil the kettle with fresh water to cook the rice and the green beans.
Whilst the kettle is boiling put two pans on for the pork and the sauce. Add a dash of olive oil to both pans. When the oil is hot, add the pork (ensure it is dry) to one and the pancetta to the other.
Ensure the rice is washed, I now use basmati rice all the time, in the main as it cooks easily without sticking and only takes ten minutes. Put separate pans on for the rice and the beans. Time the rice for ten minute, the beans should be cooked after ten minutes as well.
Once the pancetta is cooked, add the onion, finely chopped.
Check the pork, turning if needed.
Once the onion is softened add a spoonful of flour to the pancetta and onion and stir well, then add a good dash of white wine. When it starts to thicken take off the heat.
When the pork is cooked, remove to a warm plate and allow to rest, this will make it tender.
Deglaze the pork pan, by adding a good dash of white wine. Add the pancetta and onion sauce and a couple of large spoonfuls of creme frache, add the parsely and freshly ground black pepper.
Put the rice on the plate, you can just spoon it on, if you have more than fifteen minutes then I use a ramekin, spoon the rice into the ramekin and then upturn onto the plate, looks neater than a spoonfuls of rice.
You can either leave the pork whole, or slice depending on what you prefer.
Cover the pork with the sauce.
Serve with the green beans.
Fifteen minutes from entering the kitchen to on the table.