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
- 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
- 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.