This recipe turns an ordinary pork loin into something very special as it combines the sweet meat with toasty nuts, fruity peaches, and tangy lemon. Since you’ll be cooking the hazelnuts when you cook the pork loin, don’t toast them before grinding.

SERVINGS

Serves 4

INGREDIENTS

2 pounds hazelnuts in the shell

1/4 cup flour

1 egg

2 tablespoons milk

2 boneless pork tenderloins, each cut in half crosswise

2 tablespoons canola oil

2 or 3 fresh peaches

1/2 cup half-and-half

2 cups chicken stock

Freshly grated zest of 1/2 lemon (well scrubbed if not organic)

Salt and freshly ground black pepper

PREPARATION

1.    Shell the nuts and pulse in a food processor or blender to grind them fine but not to a pasty meal. You should end up with about 11/2 cups of ground nuts.

2.    Preheat the oven to 450°F.

3.    Set up 3 shallow bowls. Place the flour, egg and milk beaten together, and nuts each in its own bowl. Coat the pork loin pieces in the flour first, then the egg, then the nuts, making sure they’re entirely covered, including the cut ends.

4.    Heat the oil in a large skillet over medium heat and sauté the loins on all sides until golden brown, about 5 to 8 minutes. Start a pot of water on high heat to be used for peeling the peaches. Transfer the loins to a clean skillet or baking pan and roast them for 20 minutes.

5.    While the loins are roasting, drop the peaches in the boiling water for a minute or two, then peel them and cut them into thin slices. (You should have 2 cups.) Mash the slices to a pulp using a potato masher, or whiz them in the blender. Combine them in a 2-quart saucepan with the half-and-half, chicken stock, lemon zest, and a pinch of salt and pepper. Place the pan over low heat and simmer until heated through, about 5 minutes. Be careful not to overcook or scorch the mixture.

6.    When the loins are done, cut each piece into 1/2-inch slices and place on a plate, and spoon some of the peach sauce around the slices.