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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. Ingredients:
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 |
1/4 lb diced bacon |
1 apple, cored peeled and diced |
2 ounces cider vinegar |
2 1/2 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.
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