Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Using a pestle and mortar, crush the juniper berries into a fine powder. (Alternatively, place in a freezer bag and crush with a rolling pin.) Transfer to a small bowl and stir in the demerara sugar and lemon zest. Lay the pork tenderloin flat on a plate, rub over 1 tablespoon of the olive oil and season with salt and pepper. Scatter over the sugar, lemon and juniper mix and set aside at room temperature.
2. Cut the potatoes (no need to peel) into 1cm-thick slices. Trim the ends from the fennel bulbs and cut lengthways into slices the same thickness as the potatoes. Pour the remaining olive oil into a large roasting tin, then spread the fennel slices over the base of the tin, layer over the potato slices and season well with salt and pepper, toss altogether to coat in the oil.
3. Roast in the oven for 40 minutes, giving the tin a shake every now and then to stop the vegetables catching. Place the marinated pork on top of the potatoes, scatter over the capers and drizzle over the lemon juice. Return to the oven for 25-30 minutes or until the meat is tender and cooked through.
4. Remove from the oven and transfer the potatoes, fennel and pork to a warm serving dish, cover with foil and rest for 10 minutes. Meanwhile, place the roasting tin over a low heat and pour in the hot stock or water. Bring to a simmer, scraping up any caramelised bits stuck to the base of the pan, then lower the heat, pour in the cornflour mixture and whisk until you have a smooth and light gravy. Slice the pork into 1cm wedges and serve with the fennel, potatoes and a pouring of the gravy.
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