This dish was good; think it needs some tweaking, though. I made it almost to the letter, except I had to use porcinis instead of morels since that is all I had on hand. And I used some hazelnuts that were already chopped in combination with the whole ones I toasted. I will make this again, but I will do the following modifications: just use all chopped/processor-ready hazelnuts (was a big mess to try the towel thing), will season pork with fresh cracked pepper (used fine ground this time), instead of veggie oil, will use butter, will use waaay less cream--I think a 1/4 cup could suffice, and will be sure to salt the sauce really well before serving. The brandy lighting part scared me since I'd never done it before, but it doesn't flame up very much/wasn't as bad as I thought :) I served it with rosemary potatoes, which worked well, and I think it could go with any potatoes, to be honest.