Pork Bookette

14 ingredients
10 steps

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
  • 14 lb diced bacon
  • 1 apple, cored peeled and diced
  • 2 ounces cider vinegar
  • 2 12 lbs peeled cooked and shredded potatoes
  • 3 tablespoons canola oil

Directions

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

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