Wash and dry all produce. Preheat oven to 450 degrees. Halve, peel, and finely chop shallot. Mince garlic. Crush peppercorns in their bag with a mallet or heavy pan until coarsely ground. Cut potatoes into quarters, then toss with a drizzle of Colavita® extra virgin olive oil and a pinch of salt and pepper on a baking sheet. Roast in oven until browned, about 20 minutes.

Halve, core, and chop apple into 1/2-inch pieces. Melt 1 TBSP butter in a medium pot over medium heat. Add half the garlic and cook until fragrant, 30 seconds. Add cabbage and cook until no longer crisp, 3-4 minutes, tossing occasionally. Stir in apple and cook until just softened, 2-3 minutes.

Stir in 1/2 cup water and half the demi-glace. Increase heat to mediumhigh and bring to a simmer. Cook until liquid is evaporated and apples and cabbage are very tender, 4-5 minutes, stirring occasionally. Season to taste with salt and pepper. Remove from heat and cover until rest of meal is ready.

While apples and cabbage cook, heat a drizzle of oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and sear until nicely browned, about 3 minutes per side. Transfer pork to baking sheet with potatoes and let roast until cooked to desired doneness, 5-7 minutes. Let pork rest 5 minutes after removing from oven before serving.

Add shallot and remaining garlic to same pan used for pork. Cook until softened, 2-3 minutes. Add 2 TBSP tomato paste (we sent more) and a generous pinch of crushed pepper. Stir constantly for 1 minute. Add remaining demi-glace and 1/2 cup water. Simmer until thickened, 1-2 minutes. Remove from heat and add 1 TBSP butter and 1 TBSP sour cream (we sent more). Stir until butter melts.

Give sauce a taste and season with more crushed pepper, if desired. Divide potatoes, pork, and cabbage with apples between plates and drizzle with sauce. TIP: If cabbage has cooled, quickly reheat over medium-low heat before plating.