Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 oz Dried tomatoes
1 tb Unsalted butter
1 pn Freshly ground black pepper
2 10 ounce
1/2 c Red onion -- diced
1 ts Garlic -- chopped
1/3 c Scallions -- minced
1/4 c Dry white wine
1 ts Dijon mustard
1/4 c Cornichons (French Gherkins)
Pork fillets*

1/4 teaspoon salt 1/4 teaspoon Tabasco sauce

Bring 1 cup water to a boil in a saucepan, add the dried tomatoes,
and set aside for 30 to 45 minutes. Drain, reserving the soaking
liquid and cut the tomatoes into 1/2-inch pieces. About 1 cup. Heat
the butter and oil in a heavy skillet. When hot, add the meat and
saute' it on one side for 4 to 5 minutes, then turn it over, cover
the pan, reduce the heat, and cook the pork another 5 minutes. Remove
the meat to a plate, cover it, and set it aside to continue cooking
in its own residual heat. Add the onion, garlic, and scallions to the
skillet and saute' over medium to high heat for 1 minute. Stir in
the wine and cook for 30 seconds. Add the reconstituted tomato pieces
and their reserved soaking liquid. Bring to a boil and boil for 2
minutes to reduce the liquid. Then stir in the mustard, cornichons,
salt and Tabasco. Arrange some of the sauce on top of and around each
piece of meat and serve. Nutritonal analysis per serving: calories
232; protein 26 gm; carbohydrates 9 gm; fat 9.5 gm; saturated fat 3.2
gm; cholesterol 81 mg; sodium 448 mg.

Recipe By : Jacques Pepin, Today's Gourmet II

From: Date:

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