Best 3 Pork With Juniper Berries Recipes

Feast your taste buds on a culinary journey with our tantalizing pork recipes, each infused with the distinct flavor of juniper berries. From the classic German dish of juniper berry pork roast, featuring a succulent pork loin marinated in a juniper berry-infused sauce, to the rustic charm of pork chops with juniper berry sauce, where tender pork chops are smothered in a rich and flavorful sauce made with juniper berries, white wine, and cream.

For those seeking a lighter option, our juniper berry pork tenderloin is a delightful choice, featuring a lean and juicy tenderloin coated in a juniper berry rub and roasted to perfection. If you're craving a hearty and comforting meal, try our pork stew with juniper berries, a savory blend of pork, vegetables, and juniper berries simmered in a robust broth.

For a taste of the Mediterranean, our Mediterranean pork with juniper berries is a delightful combination of pork tenderloin, sun-dried tomatoes, olives, and capers, all brought together by the aromatic flavor of juniper berries. And for a unique and flavorful twist, our juniper berry pork burgers offer a juicy and flavorful patty made with ground pork, juniper berries, and a blend of spices, served on toasted buns with your favorite toppings.

No matter your taste preferences, our collection of juniper berry pork recipes promises an unforgettable culinary experience. Prepare to be amazed by the harmony of flavors as the distinct taste of juniper berries elevates each dish to new heights of deliciousness.

Let's cook with our recipes!

PORK WITH JUNIPER BERRIES

PORK WITH JUNIPER BERRIES image

Categories Pork

Yield 4-6

Number Of Ingredients 20

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

Steps:

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.

ROAST PORK WITH CRUSHED GRAPES, MARSALA & JUNIPER

Roast pork with crushed grapes, marsala & juniper image

Try Diana's autumnal roast pork recipe, made with crushed grapes, marsala wine, rosemary and juniper berries. It's a lovely dish for long, lazy Sunday lunches

Provided by Diana Henry

Categories Dinner, Main course

Time 1h45m

Number Of Ingredients 9

Ingredients

1.8kg boned pork loin , scored
6 garlic cloves , cut into fine slivers
½ tbsp sea salt flakes
½ tbsp black peppercorns
3 rosemary sprigs, leaves chopped
1 tbsp juniper berries
2 tbsp extra virgin olive oil
500g black seedless grapes
350ml dry marsala

Steps:

Unroll the pork and lay it on a board, flesh-side up. Make incisions all over the meat with a sharp knife, then push the slivers of garlic into the incisions. Crush the salt, peppercorns, rosemary and juniper berries roughly using a pestle and mortar, then stir in the olive oil. Rub the seasoning mix into the pork, again on the flesh-side, pushing bits inside the incisions. Put in a dish, cover and chill overnight.
The next day, remove the pork from the fridge and allow it to come to room temperature. Heat the oven to 220C/200C fan/gas 7. Roll the loin firmly, keeping as much of the seasoning inside as you can, then tie it at intervals with kitchen string. Put it skin-side up in a heavy roasting tin and season all over. Roast for 25 mins, then reduce the oven to 200C/180C fan/gas 6.
Pull half the grapes from their stems, cut the rest of the bunch into sprigs, and add them all to the roasting tin with 250ml of the marsala. Continue roasting for 1 hr. Test the meat: the juices should run clear when the flesh is pierced to the centre with a metal skewer (or see tip, below). Remove the pork from the tin, along with the grapes that are on sprigs, and put them on a warmed serving platter. Cover and leave to rest for 15 mins.
Set the roasting tin over a medium heat, add the remaining marsala and crush the loose grapes into the juices. Boil until you have a slightly syrupy mixture. Serve the pork with the marsala sauce and the sprigs of roasted grapes.

Nutrition Facts : Calories 761 calories, Fat 49 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 1.5 milligram of sodium

BRAISED PORK WITH BEER & JUNIPER BERRIES

Braised Pork With Beer & Juniper Berries image

This recipe is posted by request I have not tried it but it sounds good! Be aware that Juniper berries are the flavoring used in Gin - the taste may not appeal to everyone

Provided by Bergy

Categories Pork

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 (2 lb) boneless pork roast
salt & pepper
1 bay leaf
2 tablespoons flour
2 cups carrots, peeled & chopped
1 cup celery, chopped
2 cups onions, sliced or 24 small white pearl onions
1 (12 ounce) bottle dark beer
2 cloves
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
10 juniper berries, crushed

Steps:

Brown the roast on all sides in a dutch oven in the heated olive oil, as you turn the roast season with salt& pepper.
Drain off any fat.
Sprinkle the veggies with the flour. (what about the onions?).
Add the veggies to the pot and the bay leaf.
Add the beer.
Bring to a boil.
Add cloves, thyme& juniper berries.
Cook covered for apprx 1 1/4 hours or until the meat is tender and apprx 160F in the center of the roast.
Remove the roast from the pot.
Skim off any fat.
Puree the sauce (if the sauce is soupy reduce it by cooking longer until there is apprx 1 cup before you puree it).
Slice the roast& serve with the onion sauce.

Tips:

To achieve the best flavor, use high-quality pork chops. Look for chops that are thick and evenly marbled.
If you don't have juniper berries, you can substitute another type of berry, such as cranberries or blueberries.
Be careful not to overcook the pork chops. They should be cooked through but still slightly pink in the center.
Serve the pork chops with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Pork with juniper berries is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of pork, juniper berries, and apples creates a flavorful and aromatic dish that is sure to please everyone at the table.