|Preparation||Resting||Cooking||Start to finish|
|23 min.||5 min.||1 hour||1 hour 28 min.|
|1||Preheat the oven to 180°C (360°F).
Prepare 1 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.||2 min.|
|3||Sprinkle with chopped parsley.||1 min.|
|4||Then close up the pork again.||1 min.|
|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.||2 min.|
|7||Roast in the oven for about an hour, watching for colouration.||1 hour|
|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.||5 min.|
|9||Slice the pork and serve with your choice of accompaniment (here it is romanesco sautéd in butter).||5 min.|
For 6 people : 16.34 €
Per person : 2.72 €
|Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Eggs Arsène, Bacon and cabbage omelette, Potted meat (rillettes), Involtini-Style Filet Mignon , Fried egg in bread, ... [All]|
|French mustard: You can check-out other recipes which use it, like for example: Mayonnaise, Fine multi-tomato tart, Pork chops in the oven, Mackerel Fillets in White Wine, Rémoulade dressing, ... [All]|
|Pork loin: You can check-out other recipes which use it, like for example: Mexican-style pork medallions , Sautéed Pork with Peanuts, Involtini-Style Filet Mignon , Pork medallions with "full" turnips, Filet mignon with mustard and tarragon sauce, ... [All]|
|Oil: You can get more informations, or check-out other recipes which use it, for example: Wiener Schnitzel, Sesame fried scampi, Ali Baba bread, Mayonnaise, Thai-style Chicken with Cashew Nuts, ... [All]|
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