Loin with hazelnuts and truffles

Preparation:

Preparation: Brown the loin in a pan with oil, butter, bay leaves and rosemary. Let the meat brown, then remove the aromas, drizzle with the broth, salt and pepper and place the pan in the oven at 180 degrees. Drizzle occasionally with the broth and halfway through cooking add the cream and turn the loin. Towards the end sprinkle with hazelnuts. When cooked (about 75 minutes), remove the meat from the pan and let it cool before cutting it into large slices. Meanwhile, filter the cooking liquid, thicken it and pour it over the meat. Cook for 5 minutes in the oven, sprinkle with slices of truffle and serve hot.