Pork Bookette

• 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

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. For Rosti: 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 rosti and cabbage and spoon gravy over pork.

pork tenderloin, flour, butter, onion, mushroom, apple jack, demiglace, mustard, red cabbage, bacon, apple, vinegar, potatoes, canola oil

Taken from www.food.com/recipe/pork-bookette-35957 (may not work)