1 filet mignon (pork loin)
4 tablespoons French mustard
1 cup 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 ... ?
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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.
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: Roast beef "like they do it in Santa Fe", Avengers' potatoes, Potatoes with bacon and herbs, Bacon and cabbage omelette, Potato wallets, ... All |
 | French mustard: You can check-out other recipes which use it, like for example: Rémoulette of celeriac, Beurre d'escargot, Tomato tart, French dressing (vinaigrette), Celeriac in cream and mustard sauce, ... All |
 | Filet mignon (pork loin) : You can check-out other recipes which use it, like for example: Filet mignon with asparagus, Sautéed Pork with Peanuts, Mexican-style pork medallions , Involtini-Style Filet Mignon , Cajun pork with rice., ... All |
 | Oil: You can get more informations, or check-out other recipes which use it, for example: Comtois surprise bread, Crispy spinach rolls, Split peas "à la française", Comtoise endive salad, Rémoulette dressing, ... All |
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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)
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