1 1/2 lbs. pork loin tenderloin, cut into 3/4 inch slices
Salt
Fresh ground pepper
2 tbsp. butter

1 tbsp. butter
6 oz. mushrooms, sliced
3 tbsp. Calvados or other apple brandy
1/2 c. chicken stock
1/2 c. whipping cream
2 tsp. cornstarch

1/3 c. toasted coarsely chopped hazelnuts
1 to 2 tsp. chopped fresh thyme
1 tbsp. chopped fresh parsley

1. Preheat oven to 350 degrees.

2. Sprinkle pork slices lightly with salt and pepper. Melt 2 tablespoons butter in a large skillet over medium heat. Add pork slices; saute until lightly browned. Transfer to a 2 quart casserole.

3. For sauce, add 1 tablespoon butter to skillet. Add mushrooms; saute gently 2 to 3 minutes.

4. Add brandy, stock, salt and pepper; boil mixture 2 minutes.

5. Pour sauce mixture over pork; cover casserole with foil or lid. Bake in preheated oven for 30 minutes or until pork is tender.

6. In a small bowl, combine cream and cornstarch; stir cornstarch mixture into hot casserole. Bake for 5 to 10 minutes longer or until 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 cannot find pork-loin tenderloin, substitute boneless chicken or turkey breasts. Chicken breasts can be split in half if they are very thick, or cooked whole. Cut turkey or chicken in the same way as for pork. Calvados is not always readily available. Brandy can be used instead or try using 2 tablespoons of any orange liqueur and 1 tablespoon lemon juice; this combination will alter flavor but makes a tasty alternative.