Pork Tenderloin Confit
Pork Tenderloin Confit
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  • 2 pork tenderloins, cut into two or three pieces
  • 6 cloves garlic, halved
  • 1 tablespoon (15 ml) coarse salt
  • 4 sprigs fresh thyme
    • 1 1/2 lb (750 g) goose fat or
    • 1 1/2 lb (750 g) duck fat
  • Preparation
  • Place the tenderloins in a shallow dish. Rub the meat with a piece of garlic.
  • In a small bowl, combine the salt and the leaves of two sprigs of thyme. Rub the tenderloins with this mixture. Cover with plastic wrap.
  • Marinate for 4 hours in the refrigerator. Drain and pat the meat dry. In a saucepan, melt the fat over low heat. Add the pork, the remaining thyme, pickling spices, garlic, cloves, bay leaves and peppercorns. The meat must be completely covered with the melted fat.
  • Bring to a boil. Simmer very gently for about 1 hour and 30 minutes, stirring occasionally. The meat should be fork-tender. Drain the meat. Let the fat cool and filter through a sieve. You can place the pork confit in a Mason-type jar. Cover with lukewarm fat.
  • Cool completely before refrigerating. Before serving, reheat the fat and preserved pork in the oven. Shred and serve over a salad as an appetizer. Flavour with olive oil and balsamic vinegar.
  • Description
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