Confit of Pork Loin

1 Pork loin; boneless
1 cn Crisco large size
4 tb Kosher salt
1 Clove garlic
Thyme
Bay leaf
Black peppercorns

On the day before, salt any area of the pork where there is no skin. Place, covered, in the fridge overnight.

Remove excess salt. Place pork in the warm crisco and add the seasonings. Cook slowly on low heat between 180 degrees and 200 degrees on thermometer for 2 hours.

The pork can be kept for extended periods of time as long as you are careful that ALL of the meat is covered with the Crisco.

To serve, place the pot in a 200 degrees F oven until war. 1 to 2 hours.

Confit of Pork Loin printer friendly version located here.
Click Back to return.