INGREDIENTS

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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