The large amount of fat or oil required to make confit is unappealing to me so I found a method that uses much less fat or oil. What I do is to use a small baking dish and tightly fit the pork, ensuring that there is little or no space between the pork and the edges of the dish. As a result a much smaller amount of fat or oil is needed to completely cover the pork.
Instead of animal fat I used canola oil. Result was delicious.
For the pork tenderloin I used Svensk Rapsgris Fläskkarré. It’s a relatively new ‘innovative’ product. Rapeseed oil is added to animal feed which is fed to pigs. As a result the meat is juicier, tastier and has a higher omega-3 content.
Adopted from: Epicurious
½ teaspoon coarse kosher salt
½ teaspoon herbes de Provence
½ teaspoon ground black pepper
¼ teaspoon chopped fresh thyme
¼ teaspoon chopped fresh sage
¼ teaspoon ground allspice
2 pork tenderloins, cut into two or three pieces
6 cloves garlic, peeled
1 small onion, sliced
Pork, goose or duck fat, or regular oil
1. Heat oven 275°F / 135°C.
2. Combine first 6 ingredients in a large bowl. Add pork, coat well, cover and chill overnight.
3. Using paper towels pat dry the pork
4. Place pork in an ovenproof dish, place garlic and onion on the sides or on top of the pork
5. Pour enough fat to cover the pork
6. Cover and place in oven. Cook until pork is tender, turning occasionally, about 4-5 hours.
7. Remove meat using clotted spoon and set aside
8. Let the fat cool and strain it.
9. If you want to refrigerate the pork, place it in a container and completely cover with the fat. Refrigerate for up to 2 months. I froze the pork, without fat/oil.