Pork: Preheat the oven to 300°.
Add the onions, garlic, thyme, rosemary and bay leaf to a medium size sauce pot.
Next, each pork tenderloin in half and season well on all sides with salt and pepper and add it to the pot with the vegetables and herbs.
Add in oil and make sure the pork is submerged.
Cook in the oven for 4 hours.
Remove from the oven and add each pork tenderloin to a large frying pan over medium high heat until golden brown on each side, about 2-3 minutes per side.
Shred the pork using 2 forks. Note: Strain the confit fat and keep in the refrigerator for up to 1 month for other confit recipes.
Soup: With about 2 hours left in the cooking process of the pork confit add the butter to a large pot over medium heat along with the onions, carrots, celery and garlic and sweat for about 10 minutes or until the vegetables are slightly render.
Add in the peas, split peas and chicken stock and simmer over low heat for about 90 minutes or until the peas have broken down and the soup is thick.
With about 20 minutes left in the cooking process add the potatoes to the soup and cook until tender.
Finish by seasoning with salt and pepper and adding in the shredded pork. Note: I only used half of the amount of shredded pork confit but you can absolutely use it all. It is so delicious to eat by itself or serve as it's own meal.
Pour some into a bowl and add on optional crème fraiche garnish and serve.