Larded pork tenderloin

A recipe from cooking-ez.com
185K 14.5 November 3rd 2011
Larded pork tenderloin
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For 6 people, you will need:


PreparationRestingCookingStart to finish
23 min.5 min.1 hour1 hour 28 min.

Step by step recipe

1Preheat 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.
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2Spread a layer of mustard on each side.Larded pork tenderloin : etape 25
3Sprinkle with chopped parsley.Larded pork tenderloin : etape 25
4Then close up the pork again.Larded pork tenderloin : etape 25
5Wrap 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.
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6Place the larded joint in an ovenproof dish or roasting tin and baste with oil using a brush.Larded pork tenderloin : etape 25
7Roast in the oven for about an hour, watching for colouration.Larded pork tenderloin : etape 25
8When 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 : etape 25
9Slice the pork and serve with your choice of accompaniment (here it is romanesco sautéd in butter).Larded pork tenderloin : etape 25


For the mustard, I recommend the traditional whole-grain variety.
View this recipe : https://cooking-ez.com/viandes/recipe-larded-pork-tenderloin.php
October 22th 2021.