Juniper pork fillet with potatoes and smoked sausage

Juniper pork fillet with potatoes and smoked sausage
  • Serves icon Serves 4
  • Time icon Takes 20 minutes to make, 25-30 minutes in the oven, plus cooling

Tender pork fillet is infused with the heady scent of juniper and served with potatoes and smoked sausage.

Nutrition: per serving

Calories
571kcals
Fat
22.2g (6.5g saturated)
Protein
57.5g
Carbohydrates
39g (5.5g sugars)
Salt
2g
Calories
571kcals
Fat
22.2g (6.5g saturated)
Protein
57.5g
Carbohydrates
39g (5.5g sugars)
Salt
2g

Ingredients

  • 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

Method

  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.

delicious. tips

  1. 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.

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