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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.
1 hour 30 min.
Easy
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: Bacon and cabbage omelette, Ardennes Salad, Roast beef "like they do it in Santa Fe", Tartiflette, Pâté de campagne, ... See them all 31
Mustard
Like these other recipes: Rémoulette of celeriac, Whiting fillet with mustard carrots, Chicano burger, Cabbage and cheddar quiche, Filet mignon with mustard and tarragon sauce, ... See them all 42
Oil
Like these other recipes: Thai-style Chicken with Cashew Nuts, Pears and caramelised walnut samosas , Rémoulette of celeriac, Sausage rougail, Escalopes in a sesame crust, ... See them all 97
Filet mignon (pork loin)
Like these other recipes: Sautéed Pork with Peanuts, Filet mignon with mustard and tarragon sauce, Pork medallions with "full" turnips, Mexican-style pork medallions , Filet mignon with asparagus, ... See them all 8
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