Filet of Pork with Wine Sauce

Ingredients

• 2 pounds lean pork
• Olive oil
• Salt and pepper
• Sauce:
• 6 scallions, chopped
• Several dried tomatoes, soaked in water for 30 minutes, coarsely chopped (save the water for sauce)
• 1 small red onion, finely chopped
• 2 cloves garlic, chopped
• 4 very small dill pickles, chopped
• 1/3 cup white wine
• Dash tabasco sauce
• 2 tablespoons Dijon mustard

Directions

Remove "silver skin" (looks like fatty deposits) from pork. Filet into medallions. Butterfly cut or pound thin. Season with salt and pepper.

Brown pork in olive oil on high heat (2 - 3 minutes each side). Remove pork from pan.

Combine scallions, tomatoes, red onion, garlic and pickles in the pan the pork was cooked in.

Add wine, juice from tomatoes, tabasco sauce and mustard. Stir on medium heat for a few minutes.

Serve pork with mustard wine sauce poured on top.