Larded pork tenderloin
A recipe from cooking-ez.com
183K 14.5 November 3rd 2011
For 6 people, you will need:
- 0 1 filet mignon (pork loin)
- 1 4 tablespoons French mustard
- 2 parsley
- 3 200 g belly (streaky) bacon
- 4 1 tablespoon oil
- 5 salt
- 6 pepper
- Total weight: 1,075 grams
|Preparation||Resting||Cooking||Start to finish|
|23 min.||5 min.||1 hour||1 hour 28 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).
For the mustard, I recommend the traditional whole-grain variety.
September 24th 2021.