Larded pork tenderloin

Step by step recipe:

  1. 5 min.Larded pork tenderloin : Photo of step #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. 2 min.Larded pork tenderloin : Photo of step #2
    Spread a layer of mustard on each side.
  3. 1 min.Larded pork tenderloin : Photo of step #3
    Sprinkle with chopped parsley.
  4. 1 min.Larded pork tenderloin : Photo of step #4
    Then close up the pork again.
  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.
  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.
  7. 1 hourLarded pork tenderloin : Photo of step #7
    Roast in the oven for about an hour, watching for colouration.
  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.
  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).

Remarks:

For the mustard, I recommend the traditional whole-grain variety.

Source:

A book I leafed through in Dialogues.

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