Fillet of Pork with Sauce CharcutiEre

° Serves 4

These pork fillets are served with a spicy sauce that contains cornichons, sour French gherkins. The pork is not cooked for very long; the amount of fat in the meat is minimal, so it cooks quickly and should still be pink inside when sliced.

• 1 large pork tenderloin (about 1¼ pounds), cleaned of any surrounding fat
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 onion (6 ounces), peeled and chopped (1 cup)
• 4 cloves garlic, peeled and chopped (1 tablespoon)
• 3 tablespoons red wine vinegar
• 1 ripe medium tomato, cut into ¼-inch pieces (about 1 cup)
• ¼ cup ketchup
• 1 tablespoon Worcestershire sauce
• ½ cup water
• 2 tablespoons thinly sliced French sour gherkins (cornichons)
• ½ teaspoon Tabasco sauce

Cut the tenderloin into 4 equal pieces and pound each one to about 1½ inch thick. Sprinkle the pork with the salt and pepper.

Melt the butter in a large skillet, and when it is hot, add the fillets. Cover and sauté over high heat for about 2½ minutes on each side. Transfer the meat to a plate and keep warm in a 150-degree oven while you make the sauce.

Add the onion to the drippings in the skillet and cook for 30 seconds. Add the garlic and cook for 10 seconds. Add the vinegar and boil until most of it has evaporated. Stir in the tomato, ketchup, Worcestershire sauce, and water, bring to a boil, and boil for 30 seconds. Add the cornichons and Tabasco and remove from the heat. Serve the pork coated with the sauce.

Note: You can cook the meat and sauce ahead of time. Reheat the pork briefly in the sauce before serving.

There’s not much fat in these pork fillets, so they cook quickly.