|Preparation||Resting||Cooking||Start to finish|
|23 min.||5 min.||1 hour||1 hour 28 min.|
|1||Preheat the oven to 180°C (360°F).|
Prepare 1 filet mignon (pork loin) and split in two lengthways, without completely severing.
Salt and pepper the inside and outside of the pork.
|2||Spread a layer of mustard on each side.|
|3||Sprinkle with chopped parsley.|
|4||Then close up the pork again.|
|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.
|6||Place the larded joint in an ovenproof dish or roasting tin and baste with oil using a brush.|
|7||Roast in the oven for about an hour, watching for colouration.|
|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.|
|9||Slice the pork and serve with your choice of accompaniment (here it is romanesco sautéd in butter).|