1,505 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Larded pork tenderloin

Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.

253 K 1× 4.5/5 (28 reviews)

1 hour 30 min. difficulté

Easy

16.35 €

6 people

7 Ingredients

Last modified on: November 3^rd 2011

For this recipe: I want to make it (572×) I made it (590×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 6 people, you will need:

1 1 filet mignon (pork loin)
2 4 tablespoons Mustard
3 parsley
4 200 g belly (streaky) bacon
5 1 tablespoon oil
6 salt
7 pepper
Total weight: 1,075 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

Metric weight Metric volumes

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.

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.

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.

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 %

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 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)

Other recipes you may also like

Nanou's chocolate cake

A moist melting cake, very very chocolaty...
June 22^th 2013287 K4.6 1 hour 45 min.

Rice pudding (riz au lait)

My personal version of this classic family recipe.
December 18^th 2018403 K5 40 min.

Celeriac Rémoulade

A classic recipe of traditional French bistro cooking (winter salad).
December 21^th 2020409 K5 20 min.

Salade Niçoise

Salade Niçoise is a typical Mediterranean dish that originated around the French city of Nice. As there is no real "official" recipe, everyone has their own personal version. This is mine.
June 7^th 2018105 K4.9 40 min.

Apple Tatin Terrine

Imagine a sweet terrine, made of layers of apples with sugar, cooked slowly in the oven until caramelized. Serve warm in slices with custard.
December 14^th 201485 K4.1 3 hours 30 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

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 28^th 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.