Instructions

• You will probably have 2 tenderloins. Trim them of any visible fat. Wash and pat dry.
• Remove rosemary leaves from woody stem, and chop. Use the rosemary , salt and pepper to season the pork. Cover in plastic wrap and let sit for 20-30 minutes.
• Pour the olive oil into a heavy bottomed pan. Heat over medium high. Add the pork, which you have patted dry. Brown the pork well, on all sides, turning once one side is browed. Tip: when browning meat, wait to turn until the meat easily comes away from the bottom of the pan. This means it is fully browned. To not try to force it, or else bits will tear off and stick.
• The browning / cooking should take about 30 minutes.
• In the meantime roughly chop the hazelnuts.
• When the meat is done browning, remove from the pan and place on a dish to rest for 15 minutes.
• Turn the heat down to low, and add milk to pan. Using a wooden spoon, scrape up the browned bits form the bottom of the pan. When it comes to a simmer, and the bits are dissolved add the cheese. Stir, melting the cheese, and add 1/2 cup of the chopped nuts. Let the sauce simmer and thicken a bit. Don't worry if the cheese looks a bit curdled and separates.
• Finish the dish by cutting the tenderloin into 3/4 inch slices. Place the slices back into the pan with the sauce to re-heat. Do not over cook, and it is ok if the meat is pink. You don't want to over cook the meat.
• To serve, place on platter topped with the sauce from the pan, and top with the remaining nuts.