Pork Bookette

1Steve's Note:

A Spirited rendition of Pork Potatoes and Cabbage with a nice meld of flavors enhanced by the wee bit of Apple Jack in the recipe. I would serve it with a Merlot (Red Merlot sometimes called Merlot Noir) or a Cabernet Sauvignon. If it were being served at a very casual affair you could also go with an apple wine, but for a more formal diner I stand with my above suggestions.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 lb pork tenderloin , cleaned,quartered and pounded
• 1 cup seasoned flour
• 3 tablespoons melted butter or 3 tablespoons margarine
• 1 cup julienned onion
• 1 cup diced mushroom
• 2 ounces apple jack
• 1 cup demi-glace (brown gravy)
• 3 tablespoons Dijon mustard
• 1 lb shredded red cabbage
• ¼ lb diced bacon
• 1 apple , cored peeled and diced
• 2 ounces cider vinegar
• 2 ½ lbs peeled cooked and shredded potatoes
• 3 tablespoons canola oil

Directions:

1. For cabbage: Sauté bacon until cooked- add cabbage, cook 5-8 minutes and add apples, vinegar and salt& pepper- cook until cabbage is soft.
2. For Rösti: Peel& boil potatoes until just cooked through.
3. Cool completely, then shred.
4. In a hot, non-stick pan, add canola oil, potatoes, sprinkle with salt& pepper and garlic.
5. Cook on medium-high heat for about 4 minutes, then flip and cook another 4 minutes.
6. For pork: Dredge pork in flour and add to pan with melted butter.
7. Cook about 2 minutes on each side, then set aside.
8. Add onions and mushrooms to pan, deglaze with apple jack and cook onions and mushrooms about 1 minute.
9. Add demi-glaze and mustard and mix all well.
10. Place pork on a plate with the rösti and cabbage and spoon gravy over pork.