Step 1

Season Pork with oil, salt, and pepper.

Step 2

Sear on all sides until browned

Step 3

Remove pork from pan

Step 4

Add in shallots and garlic with a bit more Avacodo oil. Cook until translucent

Step 5

Deglaze pan with calvados and flambé to burn off the alcohol

Step 6

Add in stock and reduce by half. Add in mustard and cream and reduce until nape.

Step 7

Season with salt and finish with butter.

Step 8

Place the potatoes in a large saucepan and cover with cold water by two inches. Add ½ tsp. of salt and bring to a boil. Lower the heat to simmer, cover the pot partially, and cook until the Yukon potatoes are very tender when tested with the tip of a sharp paring knife, 25 – 30 minutes.

Step 9

Drain the Yukon potatoes, set aside some of the cooking water.

Step 10

Blend the cream and butter in a small saucepan over medium heat and bring to a simmer.

Step 11

Place the Yukon potatoes through a potato ricer or food mill and return them to the pot over low heat. Add the hot cream and butter mixture and mix with a wooden spoon. If the Yukon potatoes are too thick, add a small amount of the reserved cooking water until they are the consistency you like or use a hand mixer for a smoother texture.

Step 12

Season to taste with salt and pepper and set aside to keep warm.

Step 13

Peel apples and remove the core

Step 14

Cut into rings

Step 15

Add half of the brown sugar into a nonstick pan & cook until melted

Step 16

Deglaze with apple brandy

Step 17

Return to flame add remaining brown sugar cinnamon stick, clove, star anise and butter

Step 18

Cook until the sugar has melted and has a caramel sauce consistency

Step 19

Finish with a little more butter

Step 20

Use Mandolin to cut red cabbage and red onion into thin strips

Step 21

Heat medium saucepan with a tablespoon of avocado oil

Step 22

Sweat the cabbage and Onion

Step 23

Add seeds, vinegar, wine and juice

Step 24

Cook on low until there is a little liquid

Step 25

Season to taste with salt and finish with butter