- Place the tenderloins in a shallow dish. Rub the meat with a piece of garlic.
- In a small bowl, combine the salt and the leaves of two sprigs of thyme. Rub the tenderloins with this mixture. Cover with plastic wrap.
- Marinate for 4 hours in the refrigerator. Drain and pat the meat dry. In a saucepan, melt the fat over low heat. Add the pork, the remaining thyme, pickling spices, garlic, cloves, bay leaves and peppercorns. The meat must be completely covered with the melted fat.
- Bring to a boil. Simmer very gently for about 1 hour and 30 minutes, stirring occasionally. The meat should be fork-tender. Drain the meat. Let the fat cool and filter through a sieve. You can place the pork confit in a Mason-type jar. Cover with lukewarm fat.
- Cool completely before refrigerating. Before serving, reheat the fat and preserved pork in the oven. Shred and serve over a salad as an appetizer. Flavour with olive oil and balsamic vinegar.