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1.
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Preheat oven to 350 degrees.
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2.
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Sprinkle pork slices lightly with salt and pepper.
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Heat 2 Tbsp.
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butter in a large skillet over medium heat.
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Add in pork slices; saute/fry till lightly browned.
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Transfer to a 2 qt casserole.
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3.
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For sauce, add in 1 Tbsp.
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butter to skillet.
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Add in mushrooms; saute/fry gently 2 to 3 min.
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4.
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Add in brandy, stock, salt and pepper; boil mix 2 min.
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5.
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Pour sauce mix over pork; cover casserole with foil or possibly lid.
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Bake in preheated oven for 30 min or possibly till pork is tender.
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6.
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In a small bowl, combine cream and cornstarch; stir cornstarch mix into warm casserole.
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Bake for 5 - 10 min longer or possibly till sauce is thickened.
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7.
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Combine hazelnuts with thyme and parsley; sprinkle over casserole.
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Variation: Pork-loin tenderloin is now easily obtainable from larger supermarkets.
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It is a fairly expense cut, but is solid meat, with no fat and no waste.
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However, if you can't find pork-loin tenderloin, substitute boneless chicken or possibly turkey breasts.
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Chicken breasts can be split in half if they are very thick, or possibly cooked whole.
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Cut turkey or possibly chicken in the same way as for pork.
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Calvados is not always readily available.
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Brandy can be used instead or possibly try using 2 Tbsp.
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of any orange liqueur and 1 Tbsp.
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lemon juice; this combination will alter flavor but makes a tasty alternative.
