Pork Confit

1. 1

   1. Place each tenderloin on a length of plastic wrap. Season with salt, pepper and garlic, pressing the garlic into the surface of the meat. Place a sprig of thyme and a bay leaf on top. Wrap up and refigerate 24 hours.

2. 2

   2. Melt the lard in a large saute pan over medium heat. When very hot, add the pork. Reduce heat, cover and gently simmer for 30-40 minutes. Check regularly; it should remain soft and white while cooking. If it begins to brown, reduce heat.

3. 3

   3. Transfer the tenderloins to a storage container and pour in enough fat to completely cover. Let cool, then cover and refigerate at least 24 hours or up to 1 week.

4. 4

   4. Bring the tenderloins to room temperature. Preheat oven to 450o. Remove them from the container and scrape off any fat. Cut off any string. Place in baking dish and roast 10 minutes. Carve into 1/2 inch slices and garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.