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Larded pork tenderloin

Name: Larded pork tenderloin
Prep time: 28 min
Cook time: 1 h
Total time: 1 h 28 min
Yield: 6 people
Cuisine: French
Ingredients: 1 filet mignon (pork loin); 4 tablespoons mustard; parsley; 200 g belly (streaky) bacon; 1 tablespoon oil; salt; pepper

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

269 K 1× 4.5/5 (28 reviews)

1 hour 30 min. difficulté

Easy

16.35 €

6 people

7 Ingredients

Last modified on: November 3^rd 2011

For 6 people, you will need:

1 1 filet mignon (pork loin)
2 4 tablespoons mustard
3 parsley
4 200 g belly (streaky) bacon
5 1 tablespoon oil
6 salt
7 pepper
Total weight: 1,075 grams

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 1 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	160 RDI=60 %	4 RDI=0 %	350 RDI=50 %	3,760 RDI=190 %	15,750 RDI: 190 %
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 %

Possible allergens in this recipe: mustard

How much will it cost?

For 6 people : 16.35 €
Per person : 2.75 €

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

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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

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