Larded pork tenderloin


Larded pork tenderloin
Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.
184K 1 26 4.5
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Last modified on: November 3rd 2011

Keywords for this recipe:PorkTenderloinCrustBaconGrilledRolled
For 18 people, you will need:
  • 0 filet mignon (pork loin) 3 filets mignon (pork loin)
  • 1 French mustard 12 tablespoons French mustard
  • 2 parsley parsley
  • 3 belly (streaky) bacon 600 g belly (streaky) bacon
  • 4 oil 3 tablespoons oil
  • 5 salt salt
  • 6 pepper pepper
  • Total weight: 3,225 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
23 min.5 min.1 hour1 hour 28 min.
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Step by step recipe


Stage 1 - 5 min.
Larded pork tenderloin : Photo of step #1
Preheat the oven to 180°C (360°F).

Prepare 3 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 : Photo of step #2
Spread a layer of mustard on each side.

Stage 3 - 1 min.
Larded pork tenderloin : Photo of step #3
Sprinkle with chopped parsley.

Stage 4 - 1 min.
Larded pork tenderloin : Photo of step #4
Then close up the pork again.

Stage 5 - 7 min.
Larded pork tenderloin : Photo of step #5
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 : Photo of step #6
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 : Photo of step #7
Roast in the oven for about an hour, watching for colouration.

Stage 8 - 5 min.
Larded pork tenderloin : Photo of step #8
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 : Photo of step #9
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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
11,284 Kcal or 47,244 Kj473 gr13 gr1,038 gr
564 %182 %1 %157 %
Per 100 g
Energetic valueProteins CarbohydratesFats
350 Kcal or 1,465 Kj15 gr< 1 gr32 gr
17 %6 %<1 %5 %
Per person
Energetic valueProteins CarbohydratesFats
627 Kcal or 2,625 Kj26 gr1 gr58 gr
31 %10 %<1 %9 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 18 people : 49.01 €
  • Per person : 2.72 €

Change currency:

Note : These prices are only approximate.
Source
A book I leafed through in Dialogues.
This recipe uses (among others)
Belly (streaky) baconBelly (streaky) bacon: You can check-out other recipes which use it, like for example: Sunday night pasta, Avengers' potatoes, Winemaker's toast, Fried egg in bread, Sausagemeat, ... All
French mustardFrench mustard: You can check-out other recipes which use it, like for example: Hamburgers, Thin cherry tomato and pesto tart, Vegetable pie, Celeriac in cream and mustard sauce, Mayonnaise, ... All
Filet mignon (pork loin) Filet mignon (pork loin) : You can check-out other recipes which use it, like for example: Mexican-style pork medallions , Loin of pork with herbs and julienne vegetables , Sautéed Pork with Peanuts, Filet mignon with asparagus, Filet mignon with mustard and tarragon sauce, ... All
OilOil: You can get more informations, or check-out other recipes which use it, for example: Two-stage beef chuck , Roast beef "like they do it in Santa Fe", Granola, Crispy spinach rolls, Melting Epoisses on toast , ... All
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Your 1 comments or questions 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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