Pork Tenderloin Calvados Recipe

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