Ingredients

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Ingredients for pork<\/h4>

• \u00071 \u00bd pounds pork tenderloin<\/span> cut into \u00be\u201d slices<\/span><\/li>
• 2<\/span> tablespoons<\/span> butter<\/span><\/li>
• Salt and pepper<\/span> to taste<\/span><\/li><\/ul><\/div>

  Ingredients for sauce<\/h4>

  • \u00071 tablespoon butter<\/span><\/li>
  • \u00076 ounces mushrooms<\/span> sliced<\/span><\/li>
  • \u00073 tablespoons calvados<\/span> apple brandy or regular brandy<\/span><\/li>
  • \u0007\u00bd cup chicken stock<\/span><\/li>
  • \u0007\u00bd cup 35% whipping cream<\/span><\/li>
  • \u00072 teaspoons cornstarch<\/span><\/li><\/ul><\/div>

    To garnish<\/h4>

    • \u00071\/3 cup toasted coarsely chopped hazelnuts<\/span> optional<\/span><\/li>
    • \u00072 teaspoons each chopped fresh thyme and parsley<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions

      <\/div> <\/h3>

      • Preheat oven to 350 F.<\/div><\/li>
      • \u0007Sprinkle pork slices with salt and pepper. Melt 2 tablespoons butter in a large skillet over medium heat. Add pork slices. Saut\u00e9 until lightly browned. Transfer to a 2-quart casserole dish.<\/div><\/li>
      • \u0007For sauce, add 1 tablespoon butter to skillet. Add mushrooms, saut\u00e9 gently for 2-3 minutes. Add calvados, chicken stock and salt and pepper to taste. Boil mixture 2 minutes.<\/div><\/li>
      • \u0007Pour sauce mixture onto pork. Cover casserole with lid or foil. Bake in a preheated oven for 20 minutes or until pork is cooked and tender.<\/div><\/li>
      • \u0007In a small bowl, combine the cream and cornstarch. Stir cornstarch mixture into hot casserole. Bake 5 or 10 minutes until sauce is thickened.<\/div><\/li>
      • Combine hazelnuts with herbs and sprinkle over top of casserole. Serve over rice or buttered egg noodles.<\/div><\/li><\/ul><\/div><\/div>\n

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        <\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":23,"featured_media":10944,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[145],"tags":[726,727,150],"class_list":["post-10941","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-pork-calvados","tag-pork-recipe","tag-recipe"],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/homesplusmagazine.com\/wp-json\/wp\/v2\/posts\/10941","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homesplusmagazine.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homesplusmagazine.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homesplusmagazine.com\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/homesplusmagazine.com\/wp-json\/wp\/v2\/comments?post=10941"}],"version-history":[{"count":2,"href":"https:\/\/homesplusmagazine.com\/wp-json\/wp\/v2\/posts\/10941\/revisions"}],"predecessor-version":[{"id":10950,"href":"https:\/\/homesplusmagazine.com\/wp-json\/wp\/v2\/posts\/10941\/revisions\/10950"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homesplusmagazine.com\/wp-json\/wp\/v2\/media\/10944"}],"wp:attachment":[{"href":"https:\/\/homesplusmagazine.com\/wp-json\/wp\/v2\/media?parent=10941"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homesplusmagazine.com\/wp-json\/wp\/v2\/categories?post=10941"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homesplusmagazine.com\/wp-json\/wp\/v2\/tags?post=10941"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}