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Larded pork tenderloin

Larded pork tenderloin

Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.

123,2924.6/5

Grade this recipe :

Last modified on: November 3rd 2011

For 6 people, you will need:

How long does it take?

PreparationRestingCookingStart to finish
23 min.5 min.1 hour1 hour 28 min.
Preservation: A few days in the fridge.
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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 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).

Remarks

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

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
3761158 gr4 gr346 gr
188 %61 %<1 %52 %
Per 100 g
CaloriesProteins CarbohydratesFats
35015 gr0 gr32 gr
17 %6 %<1 %5 %
Per person
CaloriesProteins CarbohydratesFats
62626 gr0 gr57 gr
31 %10 %<1 %9 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 people : 16.34 €
Per person : 2.72 €

Note : These prices are only approximate.

Change currency:

Source: A book I leafed through in Dialogues.
Grade this recipe :

More recipes?

This recipe use (among others)
Belly (streaky) baconBelly (streaky) bacon: You can check-out other recipes which use it, like for example: Involtini-Style Filet Mignon , Pâté de campagne, Roast beef "like they do it in Santa Fe", Melt-in-the mouth meat and vegetables in a sealed casserole, Tartiflette, ... All
French mustardFrench mustard: You can check-out other recipes which use it, like for example: Caesar salad, Potimarron and celeriac autumn soup, Rémoulade dressing, Tomato tart, Mackerel Fillets in White Wine, ... All
Pork loinPork loin: You can check-out other recipes which use it, like for example: Pork medallions with "full" turnips, Involtini-Style Filet Mignon , Loin of pork with herbs and julienne vegetables , Filet mignon with mustard and tarragon sauce, Mexican-style pork medallions , ... All
OilOil: You can get more informations, or check-out other recipes which use it, for example: How to cook potato grenaille , Pancake batter, Duo of slow-cooked pork, Lemon Mayonnaise, Home-made potato crisps , ... All

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