Pork Calvados

1½ pounds pork tenderloin, in ¾″ slices sprinkle saute   bake at 350°F 20 minutes stir bake 5-10 minutes sprinkle
salt and pepper to taste
2 T butter  
1 T butter   saute 2-3 minutes boil 2 minutes
6 oz mushrooms, sliced
3 T Calvados  
½ c chicken stock
salt and pepper to taste
½ c 35% cream combine
2 t cornstarch
1-3 T toasted coarsely chopped hazelnuts, optional combine
1-2 t fresh thyme
1-2 t fresh parsley
  1. Sprinkle pork slices with salt and pepper.
  2. Saute pork in 2 T butter over medium heat until lightly browned. Transfer to a 2L casserole.
  3. Saute mushrooms gently in 1 T butter for 2-3 minutes.
  4. Add Calvados, chicken stock and salt and pepper to taste. Boil 2 minutes.
  5. Pour sauce onto pork. Cover casserole and bake for 20 minutes or until pork is cooked and tender.
  6. In a small bowl, combine cream and cornstarch. Stir into hot casserole. Bake 5 or 10 minutes until sauce is thickened.
  7. Combine hazelnuts with herbs and sprinkle over top of casserole.

Suggestion: serve with sauteed apples for more appley goodness.

Stolen from Dana Shortt, as seen in the Waterloo Chronicle, 24 June 2009.