Umbrian Pork & Potatoes-Filetto di Maiale con Bacche di Ginepro

By CheeseDiva

Ingredients

• FOR THE POTATOES:
• 1/3 cup olive oil
• 1 lb. russet potatoes, peeled and cut into 1" pieces
• 10 oz. green beans, trimmed
• 1 1/2 tbsp. minced sage
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• FOR THE PORK:
• 3 tbsp. lard or olive oil
• 2 oz. guanciale or pancetta, minced
• 1 (1-lb.) pork tenderloin
• Kosher salt and freshly ground black pepper, to taste
• 1 tbsp. juniper berries
• 4 sprigs rosemary
• 3 sprigs thyme
• 2 bay leaves
• 2 cloves garlic, minced
• 2 sprigs flowering fennel, optional
• 1 cup dry white wine
• 1 cup chicken stock

Details

Adapted from saveur.com

Preparation

Step 1

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 melt lard over medium-high. Cook guanciale until crisp, 2–3 minutes. Using a slotted spoon, transfer guanciale to a plate. Season pork with salt and pepper; cook, turning as needed, until browned, 8–10 minutes. Add juniper berries, rosemary, thyme, bay leaves, garlic, and, if using, the fennel; cook 1–2 minutes. Add wine; cook, 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°. 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 guanciale, salt and pepper; spoon over pork. Serve with potatoes and green beans.