Tonight's meal was make in under one hour.  It consisted of the following:

 - After trimming fat from pork loin and searing in a saute pan, I roast for 25 minutes.  I added dried plums and orange-infused crazins (the only fruit we had lying around).  I added some white wine in the pan before roasting.  After removing pork from the oven, I reduced gin in the pan to get all the good stuff off of pan.  I added a bit more white wine as well.  The fruit sauce was served over top the sliced pork loin.

 - This was grilled with olive oil and balsamic vinegar.  Salt, pepper, onion powder, and sesame seeds were added half-way through cooking

- Made out of a box

 - We enjoyed this nice Sancerre with the meal.  It was a good pairing.  This Sauvignon Blanc is very food friendly, and it stood up reasonably well to the acidic vinegar/asparagus combo.  The plums in sauce were a bit to much for this wine to handle, but it still complemented the pork nicely.  A red zinfandel or petite syrah might have been better with the pork, but this wine was better overall considering the asparagus and rice.  Good stuff

Overall