Pork tenderloin, unlike pork belly, is very lean and delicately flavored and can use some extra love when preparing. I give it lots and lots of love in the recipe, and while it takes some extra effort the results are so worth it. Brining, confiting, and pan-roasting add flavor, moisture, and texture.
Put the tenderloin in a gallon-size zip-top bag, add the brine, and seal tightly, pressing out as much air as possible. Put the bag in a large bowl (in case the bag leaks) and cure in the refrigerator for at least 4 hours, or up to 12 hours.
Cut a piece of plastic wrap into an 18-inch (46-cm) square, put the brined tenderloin on the bottom edge, and roll up halfway tightly. Fold in the edges and finish wrapping tightly until the tenderloin resembles a perfect cylinder. Poke holes with a toothpick through the wrapped tenderloin to allow fat to penetrate the plastic casing.
Put the bacon fat in a medium Dutch oven and heat over medium heat until just warm, about 5 minutes. Add the pork to the pot, making sure that the tenderloin is completely submerged. Cover the pan and
Lay 5 to 7 strips of bacon overlapped on a work surface, wide enough to encompass the length of the tenderloin. Place the unwrapped tenderloin in the center of the bacon, perpendicular to the slices, and roll to cover it with the bacon.
Heat the oil in a large nonstick pan over medium-low heat until it begins to shimmer. Put the bacon-wrapped pork into the pan, seam side down, and
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