Month: October 2014

Pork Tenderloin with Juniper Berries, Sage and Garlic Potatoes with Green Beans

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Pork with Juniper Berries

Pork with Juniper Berries

One of my favorite aspects about being home for several weeknights in a row is that I get to make nice dinners.  I scour my various cooking magazine subscriptions in the evenings and try to pick something I think Bri would love to come home to the next night.  Tonight’s offering from Saveur is absolutely amazing.  It’s a super flavorful Italian dish from the Umbria Region.  It’s a little complicated, but well worth it.

I’m on a continued quest to lose weight so I made severe adjustments to the amount of oil used.  We couldn’t tell the difference.

FILETO di MAIALE con BACCHE di GINEPRO (Pork with Juniper Berries)

For the Potatoes

  • 3 Tbsp olive oil
  • 2 large russet potatoes
  • 12 oz green beans, washed and trimmed
  • 1 ½ Tbsp minced sage
  • 5 cloves garlic, minced
  • Kosher salt, and freshly ground black pepper to taste

For the Pork

  • 1 Tbsp olive oil
  • 4 oz pancetta
  • 1 1 lb pork tenderloin
  • kosher salt and freshly ground black pepper to taste
  • 1 Tbsp juniper berries
  • 4 sprigs rosemary
  • 4 sprigs thyme
  • 2 bay leaves
  • 1 cup dry white wine
  • 1 cup chicken stock
  1. Make the potatoes: Heat oil in a 12″ skillet over medium-high.  Cook potatoes until golden, 10-12 minutes.  Stir in green beans, sage garlic, salt and pepper.  Reduce heat to medium; cook covered until potatoes are tender, 6-8 minutes.  Transfer to a bowl ; keep warm
  2. Make the pork:  Wipe skillet clean and heat olive oil over medium-high.  Cook pancetta until crisp, 2-3 minutes.  Using slotted spoon, transfer to a plate lined with paper towels.  Season pork with salt and pepper; cook, turning as needed until browned, 8-10 minutes.  Add junior berries, rosemary, thyme, bay leaves and garlic and cook 1-2 minutes.  Add wine; stirring and scraping up browned bits from bottom of skillet, until evaporated, 12-15 minutes.  Add stock; boil.  Reduce heat to medium; cook, slightly covered until an instant read thermometer inserted into pork reads 145 degrees F.  Let pork rest 5 minutes, then slice ½” thick; divide between plates.  Simmer sauce until thickened, 10-12 minutes.  Discard herbs and stir in reserved pancetta, salt pepper; spoon over pork.  Service with potatoes and green beans.