1/4 teaspoon salt 1/4 teaspoon Tabasco sauce

Bring 1 cup water to a boil in a saucepan, add the dried tomatoes, and set aside for 30 to 45 minutes. Drain, reserving the soaking liquid and cut the tomatoes into 1/2-inch pieces. About 1 cup. Heat the butter and oil in a heavy skillet. When 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. Remove the meat to a plate, cover it, and set it aside to continue cooking in its own residual heat. 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. Arrange some of the sauce on top of and around each piece of meat and serve. Nutritonal analysis per serving: calories 232; protein 26 gm; carbohydrates 9 gm; fat 9.5 gm; saturated fat 3.2 gm; cholesterol 81 mg; sodium 448 mg.