Olive Oil Confit Pork Loin

Tender, Flavorful Pork Loin W  Extra Virgin Olive Oil F  Spain

Discover a rich and aromatic way to prepare pork loin with this Olive Oil Confit recipe.

Marinated with garlic, white wine, lemon, and a blend of warm spices, the pork is gently cooked in Extra Virgin Olive Oil From Spain to develop a tender texture and deep, savory flavor.

Finished with a drizzle of olive oil and a touch of flaky salt, this dish brings a delicious Spanish-inspired twist to your next gathering.

Instructions

1. Prepare the marinade. In a blender, combine the peeled garlic cloves, white wine, lemon juice, smoked paprika, oregano, black pepper, cinnamon, salt, and a splash of Extra Virgin Olive Oil From Spain. Blend until smooth.
2. Marinate the pork. Cut the pork loin into thick slices, approximately 1 inch each. Place the slices in a nonreactive dish with the bay leaves and pour the marinade over the pork. Cover and refrigerate for 24–48 hours, turning the slices halfway through to ensure even marination.
3. Prepare for cooking. Remove the pork from the marinade and pat dry with paper towels. Discard the used marinade.
4. Gently cook the pork. Pour enough Extra Virgin Olive Oil From Spain into a deep, heavy-bottomed pot to fully submerge the pork slices. Heat gently over low heat, monitoring the temperature with a cooking thermometer. Add the pork in batches if necessary, keeping the slices submerged and maintaining a low, controlled cooking temperature.
5. Check for doneness. Cook until the thickest part of each pork slice reaches an internal temperature of 145°F (63°C). Remove from the oil and allow the pork to rest for at least 3 minutes before serving.
6. Serve and enjoy! Arrange the pork on a serving platter and finish with a drizzle of fresh Extra Virgin Olive Oil From Spain and a pinch of flaky salt.

Serving Suggestions

Pair this aromatic pork loin with roasted vegetables, creamy potatoes, or a fresh green salad. For a complete meal, serve alongside American-Style Olive Oil Rice Pilaf.

Storage Tips

Refrigerate cooked pork promptly in a shallow, airtight container and consume within 3–4 days. Do not store cooked pork submerged in the cooking oil at room temperature. For longer storage, freeze in suitable portions.