Name: Fillet of Pork Charcutière
Yield: Serves 4
Cuisine: French
Ingredients: 60 milliliters (¼ cup) dry white wine; 15 milliliters (1 tablespoon) extra virgin olive oil; 30 grams (1 ounce) sun-dried tomatoes; Two 285-gram (10-ounce) pork fillets, trimmed of fat and sinew, cut crosswise into 4 equal pieces; 14 grams (1 tablespoon) unsalted butter; 30 grams (1 ounce) sliced cornichons; 1.5 grams (¼ teaspoon) coarse salt; 8 grams (1 teaspoon) Dijon mustard; 60 grams red onion, cut into ¼ inch dice (2 ounces); 40 grams (1½ ounces) minced scallions; 237 milliliters (1 cup) water; 1 milliliter (¼ teaspoon) hot pepper sauce; 4 grams (1 teaspoon) chopped garlic

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

About

For this classic pork recipe, pork fillets are trimmed of all fat, so they have no more cholesterol than chicken breasts and are also relatively low in calories. The acidic sauce served with the pork is particularly complementary. It consists of dried tomatoes and the liquid used to reconstitute them, onions, garlic, scallions, white wine, and cornichons.