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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.
Last 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.
When should you start or finish this recipe?
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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 | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 14 g RDI=23 % | 0 g | 32 g RDI=44 % | 349 kcal RDI=17 % | 1,465 kJ RDI=17 % |
| Per person | 26 g RDI=40 % | 0 g | 57 g RDI=79 % | 626 kcal RDI=31 % | 2,625 kJ RDI=31 % |
| Whole recipe | 157 g RDI=242 % | 4 g RDI=2 % | 346 g RDI=474 % | 3,761 kcal RDI=188 % | 15,747 kJ RDI=188 % |
How much will it cost?
For 6 people
16.35 €
Per person
2.75 €
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
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Mustard
Filet mignon (pork loin)
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