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1
In a mortar with a pestle, grind the sea salt, brown sugar, juniper berries, peppercorns, and cloves to a coarse powder.
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2
Rub the trimmed tenderloins with the spices and permit them to rest for 1 hour.
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3
In a large terra-cotta or enameled cast-iron casserole over a lively flame, warm 2 tablespoons of the oil and melt the salt pork.
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4
Add the tenderloinsonly those that will fit at one time without touchingand brown them, sealing and crusting the meat well on all sides.
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5
Remove them to a holding plate.
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6
Add the moscato and the vinegar, stirring and scraping at the residue, reducing the liquids for 1 minute before lowering the flame and adding the tenderloins.
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7
Bring to a quiet simmer and braise the pork for 15 to 18 minutes, only until the meat is beginning to be resilient to your prodding finger.
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8
While the tenderloins are braising, with a mezzaluna or a very sharp knife, mince the pancetta, garlic, and parsley together to a fine paste.
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9
In a saute pan over a medium flame, heat 3 tablespoons of the olive oil and brown the paste in it.
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10
Add the almonds, hazelnuts, and pine nuts to the fat, rolling them about and coating them well.
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11
Remove the pan from the flame.
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12
When the tenderloins are braised, remove them to a holding plate.
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13
Raise the flame under the casserole and add the raisins and the cream, stirring and scraping at the residue, permitting the liquids to reduce for 5 minutes.
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14
Carve the tenderloins on the diagonal into 1-inch-thick slices, laying them on a long, shallow plate, covering them with spoonfuls of the very warm sauce and strewing the whole with the sauteed pancetta, garlic, parsley, and nuts.
