Pork With Juniper Berries

• Potatoes:
• 1/3 c. olive oil
• 1 lb. russet potatoes, peeled, cut into 1" pcs.
• 10 oz. green beans, trimmed
• 1 1/2 tbsp. minced sage
• 3 garlic cloves, minced
• salt, pepper to taste
• Pork:
• 3 tbsp. lard or olive oil
• 2 oz. guanciale or pancetta, minced
• 1 1-lb. pork tenderloin
• salt and pepper
• 1 tbsp. juniper berries
• 4 sprigs rosemary
• 3 sprigs thyme
• 2 bay leaves
• 2 garlic cloves, minced
• 2 springs flowering fennel, optional
• 1 c. dry white wine
• 1 c. chicken stock

1. Make the potatoes: Heat oil in 12" skillet over med-hi heat. Cook potatoes until golden, 10-12 minutes. Stir in green beans, sage, garlic, s&p. Reduce heat to medium; cook, covered, until potatoes are tender, 6-8 minutes. Transfer to a bowl; keep warm.
2. Make pork: Wipe skillet clean and melt lard over med-hi heat. Cook guanciale until crisp. Transfer guanciale to plate. Season pork with s&p; cook, turning as needed, until browned, 8-10 minutes. Add juniper, rosemary, thyme, bay leaves, garlic,and fennel, if using.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 instant thermo reads 145. Let pork rest 5 minutes, then slice 1/2" in. thick. 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.

potatoes, olive oil, russet potatoes, green beans, sage, garlic, salt, lard, pancetta, pork tenderloin, salt, juniper berries, rosemary, thyme, bay leaves, garlic, flowering fennel, white wine, chicken stock

Taken from www.epicurious.com/recipes/member/views/pork-with-juniper-berries-52967571 (may not work)