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
18 people
7 IngredientsLast modified on: November 3rd 2011
For 18 people, you will need:
3 filets mignon (pork loin)
12 tablespoons Mustard
600 g belly (streaky) bacon
3 tablespoons 
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 3 filets mignon (pork loin) and split in two lengthways, without completely severing.
Salt and pepper the inside and outside of the pork.
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.
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 | 470 RDI=180 % | 10 RDI=1 % | 1,040 RDI=160 % | 11,280 RDI=560 % | 47,240 RDI: 560 % |
| 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 18 people : 49.05 €
- 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: "Land and sea" kebabs, Roast beef "like they do it in Santa Fe", Stuffed pumpkin gratin, Potatoes with bacon and herbs, Potted meat (rillettes), ... See them all 31
Mustard
Like these other recipes: Fine multi-tomato tart, Tapenade, Leek and broccoli "à la flamande", Rabbit with mustard, Vegetable pie, ... See them all 39
Filet mignon (pork loin)
Like these other recipes: Cajun pork with rice., Pork medallions with "full" turnips, Filet mignon with asparagus, Involtini-Style Filet Mignon , Mexican-style pork medallions , ... See them all 8
Oil
Like these other recipes: Morteau sausage , Warm scallop and cabbage salad, Chicken breasts in a potato crust, Oven omelette, Taos hotpot, ... See them all 91
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