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.