Roast Pork Tenderloin With Juniper Berries

Recipe Ingredients

1/4 lb	113g / 4oz	Pancetta - thinly sliced
1 lb	454g / 16oz	Shallot - peeled (large)
2		Pork tenderloins - (abt 2 1/2 lbs)
		Fine sea salt - to taste
		Coarsely-ground black pepper - to taste
1		Onion - thinly sliced (medium)
2		Bay leaves
1 teaspoon	5ml	Juniper berries - crushed
1/3 cup	78ml	Dry white wine
2 teaspoons	10ml	Olive oil

Recipe Instructions

Place the pancetta and shallot in a food processor and pulse to a paste. Or mince together with a sharp knife until a fine paste is obtained. Season with salt and pepper.

Pat the meat dry with paper towels. With a sharp knife, make 1/2-inch-long and 1/2-inch-deep slits along the length of each tenderloin on both sides. Insert the pancetta mixture into the slits, packing it in well. Season the tenderloins with salt and coarse pepper. Set aside.

In a dish large enough to hold the tenderloins in one layer, mix together the onion, bay leaves, juniper berries, wine, and olive oil. Add the tenderloins and turn them once or twice in the mixture. Cover and refrigerate for at least 3 hours, or overnight, basting occasionally with the marinade.

Preheat the oven to 350 degrees. Drain the tenderloins, reserving the marinade. Place the tenderloins in a roasting pan and roast for 45 minutes to 1 hour, basting from time to time with the reserved marinade.

Remove the tenderloins to a cutting board, reserving the pan juices, and let rest for about 10 minutes. Then cut into thin slices, place on a platter, and pour the pan juices over the top.

This recipe yields 8 servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

Rating

Average rating:

7 (2 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.