Confit pork loin, leeks mostarda, polenta and morel nuggets

Ingredients

• 45 ml (3 tablespoons) of sea salt
• 45 ml (3 tablespoons) of brown sugar
• 2 crushed garlic cloves
• 2 thyme stems
• 2 Bay leaves
• 1 pork loin of 454 g (1 pound), sliced in two and tied up
• 2 liters (8 cups) of duck fat
• 165 g (165 ml) of milk
• 50 g (80 ml) of polenta
• Salt and pepper
• 30 ml (2 tablespoons) of chopped parsley
• 15 ml (1 tablespoon) of olive oil
• 1 minced leek
• 30 ml (2 tablespoons) of olive oil
• 500 ml (2 cups) of red wine
• 100 ml (1/2 cup) of red wine vinegar
• 125 ml (1/2 cup) of brown sugar
• 15 ml (1 tablespoon) of old style mustard
• 50 g (about 2 oz) od dehydrated morels
• 1 chopped shallot
• 45 ml (3 tablespoons) of sherry
• 180 ml (3/4 cup) of demi-glace sauce