CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
French |
Ham, Pork |
4 |
Servings |
INGREDIENTS
1 |
oz |
Dried tomatoes |
1 |
T |
Unsalted butter |
1 |
pn |
Freshly ground black pepper |
2 |
|
10 ounce |
1/2 |
c |
Red onion, diced |
1 |
t |
Garlic, chopped |
1/3 |
c |
Scallions, minced |
1/4 |
c |
Dry white wine |
1 |
t |
Dijon mustard |
1/4 |
c |
Cornichons, French Gherkins |
|
|
Pork fillets* |
1/4 |
|
spoon salt 1/4 teaspoon Tabasco sauce |
INSTRUCTIONS
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
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