Butter pork is nowhere near as common as butter chicken. Pork and chicken have similarities, so what works with chicken generally works well with pork.

Butter pork may sound a bit unappetizing. Pork is already considered fatty, adding butter may be a step too far. But it is not, only a small amount of butter is added. Cream is the main ingredient. You can use oil instead of butter. The result will still be very delicious, however its perhaps not a good idea to call it “oil pork’. The recipe is available here.

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.