1,515 easy and fully explained recipes, with +66K photos and 78 videos

Larded pork tenderloin

Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.

258 K 1× 4.5/5 (28 reviews)

1 hour 30 min. difficulté

Easy

16.35 €

3 people

7 Ingredients

Last modified on: November 3^rd 2011

For this recipe: I want to make it (637×) I made it (646×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

For 3 people, you will need:

1 ½ filet mignon (pork loin)
2 2 tablespoons Mustard
3 parsley
4 100 g belly (streaky) bacon
5 ½ tablespoon oil
6 salt
7 pepper
Total weight: 540 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 25 min.

Resting: 5 min.

Cooking: 1 hour

All in all: 1 hour 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

Preheat the oven to 180°C (360°F).

Prepare ½ filet mignon (pork loin) and split in two lengthways, without completely severing.

Salt and pepper the inside and outside of the pork.

Stage 2 - 2 min.

Spread a layer of mustard on each side.

Stage 3 - 1 min.

Sprinkle with chopped parsley.

Stage 4 - 1 min.

Then close up the pork again.

Stage 5 - 7 min.

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.

Stage 6 - 2 min.

Place the larded joint in an ovenproof dish or roasting tin and baste with oil using a brush.

Stage 7 - 1 hour

Roast in the oven for about an hour, watching for colouration.

Stage 8 - 5 min.

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.

Stage 9 - 5 min.

Slice the pork and serve with your choice of accompaniment (here it is romanesco sautéd in butter).

Remarks

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

Keeping: A few days in the fridge.

Source: A book I leafed through in Dialogues.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	80 RDI=30 %	2 RDI=0 %	170 RDI=30 %	1,880 RDI=90 %	7,870 RDI: 90 %
Per 100 g	10 RDI=6 %	0	30 RDI=5 %	350 RDI=20 %	1,470 RDI: 20 %
Per person	30 RDI=10 %	0	60 RDI=9 %	630 RDI=30 %	2,630 RDI: 30 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Mustard

How much will it cost?

For 3 people : 8.20 €
Per person : 2.75 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

New tiramisu

This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.

January 19^th 2015397 K3.3 55 min.

Pancake batter

Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture.

February 2^nd 2020351 K3.8 15 min.

Almond cream

Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).

August 31^th 2025470 K 25 20 min.

Mexican ceviche

Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.

October 13^th 2010377 K 15 3 hours 9 min.

How to prepare an onion or shallot

Onions and shallots are widely used in the recipes on this site, generally finely chopped. Here is a method to do it quite easily with a simple knife.

February 21^th 2011189 K5 10 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 1 comment already posted on this recipe

This technique is called barding where you wrap the meat with fat, larding is pushing the fat through the meat with a needle and is much more tastier
Posted by Mike september 28^th 2019 at 17:45 n° 1

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.