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Larded pork tenderloin

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

260 K 1× 4.5/5 (28 reviews)

1 hour 30 min. difficulté

Easy

16.35 €

12 people

7 Ingredients

Last modified on: November 3^rd 2011

For this recipe: I want to make it (641×) I made it (651×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

For 12 people, you will need:

1 2 filets mignon (pork loin)
2 8 tablespoons Mustard
3 parsley
4 400 g belly (streaky) bacon
5 2 tablespoons oil
6 salt
7 pepper
Total weight: 2,150 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

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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 2 filets 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	320 RDI=120 %	8 RDI=1 %	690 RDI=110 %	7,520 RDI=380 %	31,500 RDI: 380 %
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 12 people : 32.70 €
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.

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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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