Larded pork tenderloin
Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.
1 hour 30 min.
Easy
16.35 €
6 people
7 IngredientsLast modified on: November 3rd 2011
1 filet mignon (pork loin)
4 tablespoons mustard
200 g belly (streaky) bacon
1 tablespoon 
Times for this recipe
Preparation: 25 min.
Resting: 5 min.
Cooking: 1 hour
All in all: 1 hour 30 min.
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.
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.
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 % |
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)
Belly (streaky) bacon
Like these other recipes: Stuffed pumpkin gratin, Avengers' potatoes, Potatoes with bacon and herbs, Tartiflette, "Land and sea" kebabs, ... See them all 32
Mustard
Like these other recipes: Whiting fillet with mustard carrots, Cauliflower tabbouleh, Rabbit with mustard, Mini cheese and mustard toasts, Hamburgers, ... See them all 46
Filet mignon (pork loin)
Like these other recipes: Filet mignon with asparagus, Mexican-style pork medallions , Pork medallions with "full" turnips, Sautéed Pork with Peanuts, Involtini-Style Filet Mignon , ... See them all 8
Other recipes you may also like
Prune Far
Far is a traditional recipe from Brittany in northwest France. The name comes from the Breton word 'farz' meaning flour. This is the traditional way, with prunes, but you can adapt it according to taste. October 3rd 2010254 K 15 1 hour 10 min.
Buckwheat pancakes
Buckwheat pancakes (galettes de sarasin in French) are typical of Brittany and are often served as a savoury dish. They are made with buckwheat flour (a cereal-like seed which is gluten free). July 21th 2015191 K 24.3 15 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 2nd 2020389 K3.8 15 min.
Gisèle's Pasties
These small pasties ("rissoles" in the original French version) are made with shortcrust pastry, filled with a mixture of cooked meat, onion, parsley, garlic and egg. September 10th 2018226 K3.8 1 hour 15 min.
Breton sablé biscuit dough
Brittany is famous for its rich, sandy textured "sablé" biscuits. Similar to shortbread, they are made with lots of butter and egg yolk, and just a hint of vanilla. This dough can be made into simple biscuits – already delicious on their own – or used as the base for tarts and other desserts. August 1st 2018125 K 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-08)
Note: We'll never share your e-mail address with anyone else.
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.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe