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In a large skillet, cook pork in oil over medium heat for 2-3 minutes on each side or tender. Remove and keep warm. In the same pan, saute the onion, apple and carrot for 1 minute. Add broth; cook and stir for 5 minutes or until liquid is evaporated. Stir in the cream, vinegar, mustard, tomato paste, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until sauce is slightly thickened. Return pork to the pan; stir to coat. Sprinkle with hazelnuts.
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Apple wood — mild, sweet smoke for poultry and pork
Peel, core, and spiral-slice apples in seconds — pie prep
Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Adjustable stand — hold cookbook or tablet at eye level while cooking
Blanched hazelnuts — praline, gianduja, dacquoise, frangelico