Ingredients
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
Preparation
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.
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.
