Pork Tenderloin Confit

Just like canning vegetables in season, do you know you can invest a few minutes of your time to make a delightful main course, you can use later. Similar to a Confit de Canard in taste and feel, this Pork Tenderloin recipe is, on the other hand, quick to prepare and requires very little attention during cooking. The beauty of this dish is that comes together in no time and keeps for months, as the jar you cook the meat in is essentially sealed, which means you can keep in your “larder” in a cool place for several months. This recipe requires an Instant Pot or pressure cooker and is well worth the effort.

INGREDIENTS
1 Kilo of Port Tenderloin in large fillets
6 Cloves Garlic cut in half
A few sprigs of Thyme
Salt & Pepper
A few tablespoons of Duck fat (optional)

METHOD
The process could not be easier. Generously salt and pepper the fillet on all sides. Cut the fillet in large strips or slices, depending on the size of jars you use. I use old Foie Gras jars as containers with a rubber ring to ensure they get sealed properly. Place the meat in the jars along with two garlic cloves and one or two thyme sprigs. Add two tablespoons of duck fat if you have, but this is optional. (I ask for a little fat on the meat). Close your jars very thight and use your pressure cooker by adding a wet tea towel at the botton, to prevent the jars from knocking each other during cooking. Place the jars in the pressure cooker and bring a high pressure, then reduce the heat to a minimum and cook for 1 hour and half. That’s it. That simple…
Remove from the pressure cooker and let the jars cool at room temperature and place them in a cool area for up to 3 months.
Just like Confit de Canard, reheat by saute them in a bit of olive oil, serve with roasted potatoes and a good salad.