Rick Rodgers - cuisine americane
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Makes 4 servings
Under 30 Minutes

Introduction

In French cuisine, á la charcuterie means chopped cornichons and capers in a pleasantly piquant sauce, probably because the tiny pickles the classic accompaniment to pâté, one of the masterpieces of the charcutier's art. This quick sauté of thinly sliced pork tenderloin has French style written all over it.

Ingredients

  • 1 pound boneless pork tenderloin, trimmed of extraneous fat and membrane
  • 2 tablespoons vegetable oil
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 1 tablespoon unsalted butter
  • 2 tablespoons minced shallots
  • 3 tablespoons chopped cornichons (tiny sour pickles) or dill pickles
  • 2 tablespoons nonpareil capers, rinsed
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard

Directions

1. Cut the pork tenderloin at a 45° angle into 8 slices about 1/2-inch thick. Gently pound the slices with a meat mallet so they are all about the same size and thickness.

2. Heat the oil in a 12-inch skillet over medium-high heat. Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. In batches, coat the pork in the flour, shaking off the excess, and add to the skillet. Cook, turning once, until browned on both sides, about 4 minutes. Transfer to a plate.

3. Add the butter to the skillet and melt over medium-high heat. Add the shallots and cook, stirring often, until softened, about 1 minute. Stir in the cornichons and capers. Add the wine, bring to a boil, and cook until reduced by half, about 2 minutes. Stir in the vinegar and Dijon.

4. Reduce the heat to low. Return the pork to the skillet and cook, turning often, until the sauce thickens slightly, about 1 minute. Season with salt and pepper and serve hot.

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