Fillet of Pork Charcutiere

Title:
Fillet of Pork Charcutiere

Yield:
4 Servings

Categories:
Pork,
Ham




Ingredients:





     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:


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip