Ingredients:

50 g hazelnuts, toasted, skins removed*

4 Tbsp cold butter

1 Tbsp fresh chives, chopped

500 g Pork Tenderloin, cut into 2cm slices

Sea salt and freshly ground pepper to taste

6 Tbsp Calvados (apple brandy from Normandy)

Method:

*To remove skins from hazelnuts: Preheat oven to 160ºC. Spread hazelnuts in a single layer on a baking sheet. Place in oven and bake 12 to 15 minutes. The nuts should be fragrant and the skins blistered. Transfer nuts to a terry towel, fold over one end to cover the nuts, and rub the nuts together to remove the skins.

Put the hazelnuts into a food processor and pulse to finely chop. Add 3 tablespoons of butter and chives to the processor and pulse to combine. It should be blended but not pasty. Shape hazelnut butter into a log and wrap in plastic wrap. Refrigerate.

Melt remaining tablespoon of butter in a large sauté pan. Season pork with salt and pepper. When butter is foamy, add the pork slices and cook about 2 to 3 minutes per side, until lightly browned. Remove and keep warm. Pour the Calvados into the pan and allow to boil briefly, scraping up the brown bits from the bottom. Remove the hazelnut butter from the refrigerator and cut into as many slices as you have pieces of pork.

To serve: Arrange pork on a warm serving platter. Pour Calvados over pork and top each piece with hazelnut butter.