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. The recipe is available here.
