1 filet mignon (pork loin)
4 tablespoons French mustard
7.0 oz belly (streaky) bacon
1 tablespoon 
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 23 min. | 5 min. | 1 hour | 1 hour 28 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,761 Kcal or 15,747 Kj | 158 gr | 4 gr | 346 gr |
| 188 % | 61 % | <1 % | 52 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 350 Kcal or 1,465 Kj | 15 gr | < 1 gr | 32 gr |
| 17 % | 6 % | <1 % | 5 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 627 Kcal or 2,625 Kj | 26 gr | 1 gr | 58 gr |
| 31 % | 10 % | <1 % | 9 % |
How much will it cost?
Source
A book I leafed through in Dialogues.
This recipe uses (among others)
 | Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Potatoes with bacon and herbs, Cured Pork Belly With Lentils, Surf and turf club sandwich, Chicken club sandwich, Fried egg in bread, ... All |
 | French mustard: You can check-out other recipes which use it, like for example: Tomato tart, Chicano burger, Pork chops in the oven, Caesar salad, Vegetable pie, ... All |
 | Filet mignon (pork loin) : You can check-out other recipes which use it, like for example: Sautéed Pork with Peanuts, Mexican-style pork medallions , Filet mignon with mustard and tarragon sauce, Pork medallions with "full" turnips, Cajun pork with rice., ... All |
 | Oil: You can get more informations, or check-out other recipes which use it, for example: Wiener Schnitzel, Bourguignon potatoes , Pan-fried potatoes, Salmon marinated like herring, Taos hotpot, ... All |
Other recipes you may also like
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.188K4.2 37 min. February 21th 2011
Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream.295K4.1 1 hour 45 min. February 21th 2011
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.1.7M 23.7 7 hours 54 min. October 3rd 2019
Nanterre brioche
This is the classic, but delicious, brioche recipe that you can find in any good baker's. Her unique shape is made from small balls of dough put in a mould.242K3.8 2 hours 26 min. September 10th 2018
Little vegetable omelettes
As an appetiser or starter, little thick soft omelettes, with diced tomato, courgette and smoked ham.269K4 1 hour 10 min. June 11th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-09-26)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
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 tastierPosted by Mike september 28th 2019 at 17:45 (n° 1)
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.