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Larded pork tenderloin

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

127,0564.6/5 for 20 ratings

Last modified on: November 3^rd 2011

For 6 people, you will need:

1 1 pork loin
2 4 tablespoons French mustard
3 parsley
4 200 g belly (streaky) bacon
5 1 tablespoon oil
6 salt
7 pepper
Total weight: 1,075 grams

Change for:

Measures:

How long does it take?

Time required

Preparation	Resting	Cooking	Start to finish
23 min.	5 min.	1 hour	1 hour 28 min.

Keeping:

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

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 6 people : 11.05 €
Per person : 1.84 €

Note : These prices are only approximate

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Source

A book I leafed through in Dialogues.

More recipes?

This recipe uses (among others)

	Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Cassoulet, Potatoes with bacon and herbs, Cured Pork Belly With Lentils, Tartiflette, Involtini-Style Filet Mignon , ... All
	French mustard: You can check-out other recipes which use it, like for example: Celeriac soup with mustard, Rémoulette dressing, Fine multi-tomato tart, Endive and walnut salad, Pork chops in the oven, ... All
	Pork loin: You can check-out other recipes which use it, like for example: Involtini-Style Filet Mignon , Pork medallions with "full" turnips, Sautéed Pork with Peanuts, Mexican-style pork medallions , Loin of pork with herbs and julienne vegetables , ... All
	Oil: You can get more informations, or check-out other recipes which use it, for example: Chicken with spinach in a cream sauce , Home-made potato crisps , Oven omelette, How to cook red meat properly, Tournedos Rossini, ... All

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