Sous Vide Pork Tenderloin Confit

We're riffing on chef Suzanne Goin's Pork Confit, which is first marinated, then conifitted, and finally flashed on a barbecue to crisp up. We got a lovely pork tenderloin from a heritage pig breakdown seminar, and are cooking it sous vide with her marinade's herbs so it will confit in its own fat: our pork has plenty of fat that will melt. We finish on a hot grill for texture.

1/4 tsp    Juniper berries
1/4 tsp    Allspice berries
1/4 tsp    Fennel seed
1          Clove
1          Bay leaves
1/4 tsp    Black Pepper
1/4 tsp    Granulated Garlic
2          Chile, fresh
2   slices Onion
2   sprigs Thyme, fresh
2   sprigs Parsley, fresh

500 g      Pork Tenderloin, about 2cm thick (1 pound, 1 inch)

Grind hard spaces: Juniper, Allspice, Fennel, Clove, Bay, Black Pepper and rub this powder into both sides of the Pork.
Add the other spices and flavorings with the Pork to a sous vide bag and seal.
Cook at 54C/130F for 4 hours; this will be cook to a rare pink, but that's all we want since we'll finish it later.

Pork bagged with spices and aromatics

When done, let the pork rest in its flavorful fat for an hour in the fridge.
Remove the pork from the bag, saving any tasty juices; you may need to let it warm up a bit to pour off the fat.
Season the Pork generously with Salt, which we omitted from the sous vide because many people say it draws out the liquid and harms the texture.

We like to cook this on a hot BBQ fire, but if the meat is too tender, or you're concerned about fat dripping onto coals causing a flare-up, or you're cooking inside, use a bitchin' hot cast iron pan filmed with a bit of fat.
Sear the outside to develop a bit of a crust, just 2-3 minutes a side; you don't want to cook it more, just bring it up to serving temperature.
Serve.

Results: Great aroma, needs work

The external layer of fat on the pork did not liquefy at this low temperature, so we did not get a cooked-in-fat confit. The aroma was great, however.  The internals were a beautiful faint pink, but this cut was surprisingly chewy:  it may have been due to a heritage pig that got to walk around, rather than being boxed in feed lots. We could sous vide it an extra hour, or bring the temperature up slightly, and add a bit of solid (frozen) fat to ensure a confit.