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Juniper Berry Crusted Pork Tenderloin Life At The Table cooking with juniper berry Juniper pork tenderloin, sliced on top of polenta and garnished with a tomato jam

Juniper Berry Crusted Roast Pork Tenderloin

  • Author: Life At The Table


Pork tenderloin spiced with Chef Sandra’s Jolly Juniper seasoning takes center stage in this beautiful and delicious dish. It’s served over parmesan polenta with thyme and rosemary, and topped with a savory tomato and sweet pepper jam.



Pork Tenderloin

Tomato Jam

  • 2 tablespoons onion, minced
  • 1/2 teaspoon garlic, minced
  • 4 oz Roma tomatoes, roughly diced (12 tomatoes, depending on size)
  • 1 mini bell pepper (any color)
  • 1 tablespoon water
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dried parsley (or 2 teaspoons fresh, if you have it)
  • 1 lemon
  • kosher salt
  • olive oil


Pork Tenderloin

  1. Heat oven to 425˚F.
  2. Pour the Jolly Juniper seasoning on a sheet tray.
  3. Roll the pork tenderloin on a clean sheet tray and season with kosher salt.
  4. Drizzle with olive oil.
  5. Place the tenderloin in the oven for 25 minutes or until internal temp reaches 145˚F.
  6. Slice on the bias and serve over polenta with the savory tomato jam as a garnish.

Tomato Jam

  1. Heat a small sauce pan or sauté pan over medium heat.
  2. When the pan is hot, add a small amount of olive oil to very lightly coat the bottom of the pan and give it a swirl.
  3. Add the onions to the pan. Reduce the heat and sweat the onions until they turn translucent.
  4. Add the bell pepper and the garlic to the pan.
  5. Sauté a minute or two, then add the tomatoes and the water.
  6. Sauté until the mixture has thickened.
  7. Taste and season with kosher salt.
  8. Add the red pepper flakes and the parsley.
  9. Zest the lemon into the mixture and add a splash of fresh lemon juice.
  10. Taste and season again, if needed.

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