1 cup water

1 ounce dried tomatoes

1 tablespoon unsalted butter 1 tablespoon virgin olive oil

2 pork fillets (about 10 ounces each), totally trimmed of fat and sinew and cut into 4 equal pieces (about 16 ounces total, trimmed)

1/2 cup red onion, cut into 1/4-inch dice

1/4 teaspoon Tabasco hot pepper sauce

1/4 teaspoon salt

1 teaspoon chopped garlic

1/3 cup minced scallions

1/4 cup dry white wine

1 teaspoon Dijon-style mustard

1/4 cup sliced cornichons (French-style gherkins)

1.    Bring the water to a boil in a saucepan, add the dried tomatoes, and set aside for 30 to 45 minutes. Drain, reserving the soaking liquid (about 1/2 cup), and cut the tomatoes into ½ -inch pieces. (You should have about 1 cup.)

2.    Heat the butter and oil in a heavy skillet. When they are 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.

3.    Remove the meat to a plate, cover it, and set it aside to continue cooking in its own residual heat.

4.    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.

5.    Arrange some of the sauce on top of and around each piece of meat, and serve with Gnocchi Maison , if desired.