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For 6 people, you will need:



Nutritional information:

Whole recipe
Calories
3761
188%
Proteins
158g
61%
Carbohydrates
4g
<1%
Fats
346g
52%
 Per 100 g 
Calories
350
17%
Proteins
15g
6%
Carbohydrates
<1g
<1%
Fats
32g
5%
 Per person 
Calories
626
31%
Proteins
26g
10%
Carbohydrates
0g
<1%
Fats
57g
9%
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Rating
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  • Average note : 2.4/3






% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).


Times:

Preparation : 23 min.
Resting : 5 min.
Cooking : 1 hour
Start to finish : 1 hour 28 min.
Preservation : A few days in the fridge.


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How much will it cost?

 For 6 people : 16.34 €
 Per person  : 2.72 €

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 Note : These prices are only approximate. Read more...



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Next message on 2014-10-05

Step by step recipe:


1
Preheat the oven to 180°C (360°F).

Prepare 1 pork loin and split in two lengthways, without completely severing.

Salt and pepper the inside and outside of the pork.
Larded pork tenderloin : Photo of step #1
2
Spread a layer of mustard on each side.
Larded pork tenderloin : Photo of step #2
3
Sprinkle with chopped parsley.
Larded pork tenderloin : Photo of step #3
4
Then close up the pork again.
Larded pork tenderloin : Photo of step #4
5
Wrap the pork completely in the thinly-sliced bacon.

Note: French bacon ("lard" in French) is often sold as whole joints for cutting up at home. However, for this recipe it is best to use ready-siced bacon, or ask your butcher to slice it thinly for you.
Larded pork tenderloin : Photo of step #5
6
Place the larded joint in an ovenproof dish or roasting tin and baste with oil using a brush.
Larded pork tenderloin : Photo of step #6
7
Roast in the oven for about an hour, watching for colouration.
Larded pork tenderloin : Photo of step #7
8
When cooked, remove from the oven and cover the joint in its dish with a sheet of aluminium foil and leave to rest for 5 minutes.
Larded pork tenderloin : Photo of step #8
9
Slice the pork and serve with your choice of accompaniment (here it is romanesco sautéd in butter).
Larded pork tenderloin : Photo of step #9

Remarks:

For the mustard, I recommend the traditional whole-grain variety.

Source:

A book I leafed through in Dialogues.

Last modified on: November 3rd 2011

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Next message on 2014-10-05

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