Larded pork tenderloin

A recipe from cooking-ez.com

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

Times:

Preparation	Resting	Cooking	Start to finish
25 min.	5 min.	1 hour	1 hour 30 min.

Step by step recipe

• 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.
• 2: Spread a layer of mustard on each side.
• 3: Sprinkle with chopped parsley.
• 4: Then close up the pork again.
• 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.
• 6: Place the larded joint in an ovenproof dish or roasting tin and baste with oil using a brush.
• 7: Roast in the oven for about an hour, watching for colouration.
• 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.
• 9: 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.

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