Bill's RecipesFillet of Pork Charcutère8 slices of pork tenderloin, trimmed of all fat, about 2 pounds total2 ounces dried tomatoes 2 tablespoon olive oil 1 cup of red onion diced 1 tablspoon chopped garlic 1 cup minced scallions ½ cup dry red wine ½ cup sliced cornichons or other small pickles 1 tablspoon Dijon style mustard ½ teaspoon salt ½ teaspoon Tabasco sauce Bring 1 cup of water to a boil, add the dried tomatoes, and let sit for 30 to 45 minutes. Drain, reserving the liquid, and cut the tomatoes into ½ inch pieces Heat the oil in a heavy skilet. When hot, add the meat and sauté it on one side for 4-5 minutes, then turn it over, cover the pan, reduce the heat and cook for another 5 minutes. Remove the meat to a plate, cover it, and set aside to continue cooking
in its residual heat. Add the onion, garlic and scallions to the pan and
sauté for about 1 minute. Add the wine and cook for 30 seconds. Add the
tomato pieces and their liquid and bring to a boil. Boil for 2 minutes at
high, to reduce the liquid. Stir in the mustard, pickles, spices.
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