Larded pork tenderloin

Larded pork tenderloin
Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.
183K 1 26 4.5
Grade this recipe:

Last modified on: November 3rd 2011

Keywords for this recipe:PorkTenderloinCrustBaconGrilledRolled
For 6 people, you will need:
  • 0 filet mignon (pork loin) 1 filet mignon (pork loin)
  • 1 French mustard 4 tablespoons French mustard
  • 2 parsley parsley
  • 3 belly (streaky) bacon 200 ml belly (streaky) bacon
  • 4 oil 1 tablespoon oil
  • 5 salt salt
  • 6 pepper pepper

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
23 min.5 min.1 hour1 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.
Larded pork tenderloin : Photo of step #1
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.
Larded pork tenderloin : Photo of step #2
Spread a layer of mustard on each side.

Stage 3 - 1 min.
Larded pork tenderloin : Photo of step #3
Sprinkle with chopped parsley.

Stage 4 - 1 min.
Larded pork tenderloin : Photo of step #4
Then close up the pork again.

Stage 5 - 7 min.
Larded pork tenderloin : Photo of step #5
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.
Larded pork tenderloin : Photo of step #6
Place the larded joint in an ovenproof dish or roasting tin and baste with oil using a brush.

Stage 7 - 1 hour
Larded pork tenderloin : Photo of step #7
Roast in the oven for about an hour, watching for colouration.

Stage 8 - 5 min.
Larded pork tenderloin : Photo of step #8
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.
Larded pork tenderloin : Photo of step #9
Slice the pork and serve with your choice of accompaniment (here it is romanesco sautéd in butter).
For the mustard, I recommend the traditional whole-grain variety.
A few days in the fridge.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,761 Kcal or 15,747 Kj158 gr4 gr346 gr
188 %61 %<1 %52 %
Per 100 g
Energetic valueProteins CarbohydratesFats
350 Kcal or 1,465 Kj15 gr< 1 gr32 gr
17 %6 %<1 %5 %
Per person
Energetic valueProteins CarbohydratesFats
627 Kcal or 2,625 Kj26 gr1 gr58 gr
31 %10 %<1 %9 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 6 people : 16.34 €
  • Per person : 2.72 €

Change currency:

Note : These prices are only approximate.
A book I leafed through in Dialogues.
This recipe uses (among others)
Other recipes you may also like
4 pears salad with vanilla
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
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
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
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.
243K3.8 2 hours 26 min. September 10th 2018
Little vegetable omelettes
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

Sign up to receive the latest recipes (next batch due to be sent on 2021-10-03)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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 tastier
    Posted 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.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page