1,503 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.

252 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 this recipe: I want to make it (557×) I made it (570×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 6 people, you will need:

1 1 filet mignon (pork loin)
2 4 tablespoons Mustard
3 parsley
4 200 ml belly (streaky) bacon
5 1 tablespoon oil
6 salt
7 pepper

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 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 %

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 6 people : 16.35 €
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

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21^th 2017468 K4.2 2 hours 15 min.

Citrus crunch

These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with...
February 2^nd 2016238 K3.7 1 hour 20 min.

Sweetcrust pastry (pâte sablée)

Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...
July 1^st 2019488 K 23.8 35 min.

Hummus

Hummus (or houmous), is one of the famous and delicious Lebanese "mezzes".
May 30^th 2020340 K4.7 20 min.

Nicholas's fish

This is a very easy recipe, everything hinges on the brief cooking of the leeks, then the fish.
February 21^th 2011253 K4.8 60 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.