Go Back
–+ servings
A floral plate with sliced pork tenderloin in juniper sauce, roasted asparagus, and baby potatoes. Another plate with the same food is in the background, on a rustic wooden table with a blue cloth.
Print Recipe
No ratings yet

Pork Tenderloin with Juniper Sauce

Tender pork tenderloin with juniper sauce, rosemary, thyme, garlic, and white wine. A cozy Polish-inspired dinner recipe full of earthy, savory flavor.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, Main Course, Main Dish
Cuisine: European, Polish
Keyword: Pork Tenderloin with Juniper Sauce
Servings: 4
Calories: 117kcal

Equipment

Ingredients

  • 2.5 lbs Pork lion or less
  • 2 tbsp Lard
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper
  • 2 tbsp Juiper berries slightly crushed
  • 4 sprig Rosmeary
  • 4 sprig Thyme
  • 3 cloves Garlic minced
  • 2 Bay leaves
  • 1 tbsp Fennel seeds
  • 1 1/2 cup White wine
  • 1 1/2 cup Chicken stock
  • Salt and pepper to taste

Instructions

  • Pat the tenderloin dry with paper towels and season it generously with salt and freshly ground black pepper.
    2. Preheat the oven to 400F and move the rack to the middle position.
    3. Heat lard or olive oil in a large skillet over medium-high heat. When the pan is hot, add the pork tenderloin and sear it on all sides. You want that beautiful golden-brown crust. We're not cooking the pork all the way through yet. We're building flavor first. Cook for about 3-4 minutes per side.
    4. Remove the pork from the pan and put it on a baking sheet lined with parchment paper. Transfer it to the oven. Bake for 20-25 minutes, or until it reaches 145°F.  Then rest the pork for 5-10 minutes before slicing it. Keep the juices.
    5. In the meantime, add the garlic, fennel seeds, rosemary, thyme, bay leaves, and crushed juniper berries to the same pan. Give everything a quick stir and cook it for about a minute.
    6. Pour in the dry white wine and scrape the bottom of the pan with a wooden spoon. Those browned bits are flavor gold. Add the chicken stock and leftover juices from baking the pork, and simmer for 10 minutes to reduce to a half. Season with salt and pepper.
    7. Strain the sauce through a mesh sieve.
    8. Plate the pork and pour over the juniper sauce.

Nutrition

Calories: 117kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 283mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg