Pork loin with juniper is a tasty dish typical of Italian cuisine. The pork is seasoned with a mixture of juniper, bay leaf, olive oil, pepper and salt, and then slowly cooked together with leeks and light beer. The result is a tender and succulent loin with a delicate juniper aroma. This dish is perfect to serve as a first course in an autumn menu.
Season the pork loin with salt and pepper
Sprinkle 1 tablespoon of crushed juniper berries over it and brown it on all sides in the oil
Add the bay leaf, the sliced leeks and the beer and cook for about 1 and a half hours, turning the meat occasionally
Serve the pork loin sliced and covered with the blended cooking juices after removing the bay leaf
Italy
| Energy (kcal) | 174.8 |
| Carbohydrates (g) | 0.04 |
| of which Sugars (g) | 0.04 |
| Fat (g) | 12.89 |
| of which Saturates (g) | 4.55 |
| Protein (g) | 10.15 |
| Fiber (g) | 0.02 |
| Sale (g) | 0.03 |
