1 hour and 40 minutes

For the Potatoes:

Extra virgin olive oil, 1/3 cup
Russet potatoes, peeled and cut into 1″ pieces, 1 lb.
Green beans, trimmed, 10 oz.
Minced sage, 1½ tbsps
Minced garlic, 3 cloves
Kosher salt, to taste
Freshly black pepper, to taste

For the Pork:
Extra virgin olive oil, 2 tbsps
Guanciale or pancetta, minced, 2 oz
Pork tenderloin, 1 (1 ­lb)
Kosher salt, to taste
Freshly ground black pepper, to taste
Juniper berries, 1 tbsp
Rosemary, 4 sprigs
Thyme, 3 sprigs
Bay leaves, 2
Minced garlic, 2 cloves
Dry white wine, 1 cup
Chicken stock, 1 cup


To make the potatoes:

Heat the oil in a 12″ skillet, over medium ­high. Cook the potatoes until golden for 10–12 minutes.

Stir in green beans, sage, garlic, salt and pepper. Reduce the heat to medium; cook, covered, until potatoes and green beans are tender for about 6–8 minutes. Transfer to a bowl and keep warm.

To make the pork:

Wipe the skillet clean and heat the oil over medium ­high heat. Cook guanciale until crisp for about 2–3 minutes. By using a slotted spoon, transfer guanciale to a plate.

Season pork with salt and pepper; add it to the skillet and cook, turning as needed, until browned on all sides for about 8–10 minutes. Add juniper berries, rosemary, thyme, bay leaves and garlic and cook for 1–2 minutes. Add wine; cook, stirring, until evaporated, for 12–15 minutes. Add stock; boil. Reduce the heat to medium; cook, slightly covered, until an instant ­read thermometer inserted into the meat reads 145° F.

Let pork rest for 5 minutes, then slice ½” thick; divide it between plates. Simmer the sauce until thickened for 10–12 minutes. Discard herbs and stir in reserved guanciale, salt and pepper; then spoon over pork. Serve with potatoes and green beans.

Thanks to: Jovina Cooks Italian