Juniper pork fillet with potatoes and smoked sausage recipe

By Kate Belcher

  1. Serves 4
  2. Takes 20 minutes to make, 25-30 minutes in the oven, plus cooling
  3. Rating

Here, tender pork is infused with the heady scent of juniper, and perfectly complemented by the tempting aroma of smoked sausage. This also dish freezes well.

tried and tested
Juniper pork fillet with potatoes and smoked sausage

Ingredients

  1. 2 tbsp olive oil
  2. 2 x 400g pork tenderloin fillets, trimmed of excess fat
  3. 1 tsp juniper berries, crushed
  4. 1 large onion, halved and sliced
  5. 1 bay leaf
  6. 450ml chicken or vegetable stock, hot
  7. 750g medium, waxy potatoes, cut into 1cm-thick slices
  8. 150g smoked pork sausage, roughly diced

Method

  1. 1. Heat the oil in a medium roasting tin on the hob over a medium-high heat. Season the pork and rub all over with the juniper berries. Add to the hot tin and sear for 4-5 minutes, turning occasionally, until browned all over. Set aside to cool.
  2. 2. Reduce the heat slightly and add the onion and bay leaf to the tin. Cook, stirring occasionally, for 2-3 minutes, until beginning to soften. Add the hot stock and potatoes, season and bring to the boil. Reduce the heat slightly and simmer for 2 minutes. Set aside to cool.
  3. 3. Gently mix the sausage into the potatoes and lay the pork on top. At this point cool and freeze (see tip) or continue cooking to eat immediately.
  4. 4. To continue cooking, cook at 220°C/fan200°C/gas 7 for 25-30 minutes, turning the pork halfway, until the meat is just cooked through and the potatoes are tender and turning golden on top. Thickly slice the pork and serve alongside the juicy potatoes and sausage, with some savoy cabbage, if you like.

Nutritional info

Per serving: 571kcals, 22.2g fat (6.5g saturated), 57.5g protein, 39g carbs, 5.5g sugar, 2g salt

Chef's tip

To freeze: cover the tin tightly with a double layer of foil, label and freeze for up to 3 months. To eat, defrost at room temperature for 10 hours, or in the fridge for 24 hours. Bring up to room temperature. Follow step 4.

Wine Recommendation

For a hearty red – a fruity, rounded Merlot from South Africa, perhaps, or even Chile.

Comments

Please register or sign-in to leave a comment. We’d love to hear what you think.

chrisbalchin

January 5

Have made this many times with a nice, spicy chorizo instead of the smoked sausage. The chorizo turns out a bit crunchy on top. Lovely!

Sign in
Sign in

Forgot password ?

Why sign up?
Save recipes, enter exclusive competitions and upload you own recipes!

Register for free now
Sign up for our newsletter for the latest news, recipes and offers.
Baking
Baking
Healthy recipes
Healthy
Seasonal
Seasonal
Videos
Videos
Dinner parties
Dinner parties

Get delicious. news & recipes straight to your inbox
* indicates required
( mm / dd / yyyy )