Larded pork tenderloin


Larded pork tenderloin
Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.
253 K 4.5/5 (28 reviews)
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Last modified on: November 3rd 2011
For 12 people, you will need:
  • 1 filets mignon (pork loin) 2 filets mignon (pork loin)
  • 2 Mustard 8 tablespoons Mustard
  • 3 parsley parsley
  • 4 belly (streaky) bacon 400 ml belly (streaky) bacon
  • 5 oil 2 tablespoons oil
  • 6 salt salt
  • 7 pepper pepper

Change to the quantities for:
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.
Larded pork tenderloin
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.
Larded pork tenderloin
Spread a layer of mustard on each side.

Stage 3 - 1 min.
Larded pork tenderloin
Sprinkle with chopped parsley.

Stage 4 - 1 min.
Larded pork tenderloin
Then close up the pork again.

Stage 5 - 7 min.
Larded pork tenderloin
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.
Larded pork tenderloin
Place the larded joint in an ovenproof dish or roasting tin and baste with oil using a brush.

Stage 7 - 1 hour
Larded pork tenderloin
Roast in the oven for about an hour, watching for colouration.

Stage 8 - 5 min.
Larded pork tenderloin
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.
Larded pork tenderloin
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 recipe320 RDI=120 %8 RDI=1 %690 RDI=110 %7,520 RDI=380 %31,500 RDI: 380 %
Per 100 g10 RDI=6 %030 RDI=5 %350 RDI=20 %1,470 RDI: 20 %
Per person30 RDI=10 %060 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 €

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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 28th 2019 at 17:45 n° 1

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