Juniper Pork with a Blueberry, Gin and Lemon Sauce

Enjoy a flavourful pork dish with Sophie Grigson's simple recipe for juniper-flavoured pork served with an aromatic gin sauce
By Sophie Grigson
Juniper Pork with a Blueberry, Gin and Lemon Sauce
  • Rating:
  • Serves: 2-3
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 1 pork tenderloin
  • 3-4 juniper berries
  • 2 large cloves garlic
  • coarse sea salt
  • 20 g unsalted butter
  • 1 tbsp sunflower oil
  • a little flour, seasoned with salt and freshly ground pepper
  • 200 g blueberries
  • 4 tbsp gin
  • 1 1/2 tbsp lemon juice
  • 2 1/2 tbsp water
  • 1 tbsp caster sugar
  • black pepper
  • chopped chives, to serve


1. Slice the pork tenderloin thinly at an angle, to produce oval-shaped medallions.

2. Using a pestle and mortar, crush the juniper berries with the garlic and coarse salt to form a paste. Smear a little juniper paste onto one side of each pork medallion.

3. Heat the butter with the oil in a wide frying pan. Lightly coat the medallions in the seasoned flour. Add the pork medallions to the pan and fry for about 2 minutes on each side until cooked through and lightly browned. Transfer to a warm plate and keep warm.

4. Add the blueberries to the frying pan over medium heat, shake around, then pour in the gin, followed swiftly by the lemon juice and water.

5.Sprinkle over the sugar, season with salt and freshly ground pepper and shake and stir the blueberry mixture for about 2 minutes, until the berries have burst, but not totally collapsed.

9. Spoon the blueberry sauce over the fried pork, scatter over the chives and serve at once.

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