Instructions: Cut pork into 4 pieces, crosswise. Stand pork tenderloin pieces on end between two layers of plastic wrap. Pound meat to a 1/4-inch thickness with a rolling pin; set aside. (A tournedo laid flat during pounding will result in meat with a stringy texture.)

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until just smoking. Season pork on both sides with salt and pepper. Add meat to pan and cook until browned. (You will see a release of juices on the surface of the meat after it has been turned, about 2 to 3 minutes per side.) Transfer meat to a platter and keep warm. Pour off any excess fat from skillet and discard.

Meanwhile, heat a grill pan over medium-high heat (for the radicchio). Return skillet to heat, add the shallot and cook for about 1 minute. Remove skillet from heat and deglaze with cognac. Return skillet to stove and carefully ignite with a match. When flames subside, add chicken stock and mustard; reduce to thicken, about 1 to 2 minutes. Add heavy cream, tomato, basil, and salt and pepper to taste. Cook until heated through, about 1 minute. Remove from heat, and serve sauce over the pork.

Meanwhile, toss radicchio with 2 tablespoons olive oil and salt and pepper to taste. Place on grill pan, turning as it begins to color. Remove from grill pan, drizzle with balsamic vinegar, and serve along side pork scaloppine.

Makes 2 servings.

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