Pork Loin Confit

Instructions

1. Season the pork
   Rub the pork loin with kosher salt and black pepper. Allow it to rest at room temperature for 30 minutes to absorb the seasonings.
2. Prepare the confit oil
   In a Dutch oven or heavy-bottomed pot, combine the olive oil, garlic, thyme, bay leaves, peppercorns, juniper berries (if using), rosemary sprigs, and lemon zest strips. Heat the oil mixture over low heat until it reaches 200°F (93°C).
3. Confit the pork loin
   Gently place the seasoned pork loin into the warm oil. The oil should fully submerge the meat. Maintain a temperature between 180-200°F (82-93°C) for 3 hours. The pork should never simmer or boil - only gentle bubbles should occasionally rise to the surface.
4. Check for doneness
   After 3 hours, check the pork's internal temperature with a meat thermometer. It should read 145°F (63°C) and the meat should be very tender when pierced with a fork. If needed, continue cooking for another 15-30 minutes.
5. Rest and prepare for serving
   Carefully remove the pork from the oil and place on a wire rack over a baking sheet. Let it rest for 15 minutes. The outside will dry slightly while the inside remains moist.
6. Finish and serve
   Preheat your oven to 450°F (230°C). Place the rested pork in the hot oven for 5-7 minutes to crisp the exterior. Remove, sprinkle with coarse sea salt, slice thinly, and garnish with fresh parsley before serving.