This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
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.
1 hour 30 min.
Easy
16.35 €
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: Cassoulet, Eggs Arsène, Roast beef "like they do it in Santa Fe", Bacon and cabbage omelette, Chard gratin à la Mornay, ... See them all 32
Mustard
Like these other recipes: Creamy Winter Vegetable Soup, Spiced butternut gratin, Crispy smoked salmon and herb rolls, Vegetable pie, Tapenade, ... See them all 46
Filet mignon (pork loin)
Like these other recipes: Sautéed Pork with Peanuts, Pork medallions with "full" turnips, Mexican-style pork medallions , Filet mignon with asparagus, Involtini-Style Filet Mignon , ... See them all 8
Oil
Like these other recipes: No-pastry spinach and potato quiche, Ardennes Salad, Rémoulade dressing, Rémoulette dressing, Alpine gratin, ... See them all 102
Other recipes you may also like
"Moelleux" cake batter
This French-style "moelleux" cake batter gives a softer, moister texture than a classic cake batter. It can be made plain or varied with different flavourings. January 26th 202250 K5 20 min.
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known. November 15th 20182.83 M 23.4 40 min.
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne. December 31th 20131.16 M 13.4 45 min.
Macédoine of vegetables
A macédoine is simply vegetables diced small (carrots and turnips) or cut small (green beans) with peas. The different vegetables are cooked separately "à l'anglaise", then thoroughly drained. They are only combined at... September 3rd 2014185 K4 1 hour 25 min.
Oaty walnut cake
This is a moist-textured walnut cake with rolled oats, but the real secret comes from dry-roasting the nuts before adding them to the mixture. April 19th 2015104 K 15 2 hours 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-25)
Note: We'll never share your e-mail address with anyone else.
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.
The 1 comment already posted on this recipe