Ingredients

• 2 pounds/1 kg pork tenderloin
• 2 pounds/1 kg salt
• 5 cups/1.25 L white wine
• Extra-virgin olive oil, for drizzling

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Instructions

1. Place the pork tenderloin in a baking dish and cover in salt. Cover the dish and refrigerate for 3 days. Remove the salt and rinse the pork tenderloin. Add the pork and wine to a saucepot, bring to a simmer and cook for 5 to 6 hours. Remove the pork from the wine and let cool, thinly slice the pork and drizzle with olive oil.