2 tbsp olive oil
2 x 400g pork tenderloin fillets, trimmed of excess fat
1 tsp juniper berries, crushed
1 large onion, halved and sliced
1 bay leaf
450ml chicken or vegetable stock, hot
750g medium, waxy potatoes, cut into 1cm-thick slices
150g smoked pork sausage, roughly diced
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. 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. 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. 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.
- 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.
- For a hearty red – a fruity, rounded Merlot from South Africa, perhaps, or even Chile.