Larded pork tenderloin
Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.
126,6024.6/5 for 20 ratings
Last modified on: November 3rd 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?
Step by step recipe
Stage 1 - 5 min.
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.
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.
Spread a layer of mustard on each side.
Stage 3 - 1 min.
Sprinkle with chopped parsley.
Stage 4 - 1 min.
Then close up the pork again.
Stage 5 - 7 min.
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.
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.
Place the larded joint in an ovenproof dish or roasting tin and baste with oil using a brush.
Stage 7 - 1 hour
Roast in the oven for about an hour, watching for colouration.
Stage 8 - 5 min.
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.
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
How much will it cost?
- For 6 people : 16.34 €
- Per person : 2.72 €
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: Potato wallets, Rillons de Tours, Roast beef "like they do it in Santa Fe", Potatoes with bacon and herbs, Winemaker's toast, ... All |
| French mustard: You can check-out other recipes which use it, like for example: Potimarron and celeriac autumn soup, Mackerel rillettes, Rabbit with mustard, Beurre d'escargot, Filet mignon with mustard and tarragon sauce, ... All |
| Pork loin: You can check-out other recipes which use it, like for example: Mexican-style pork medallions , Filet mignon with mustard and tarragon sauce, Loin of pork with herbs and julienne vegetables , Pork medallions with "full" turnips, Involtini-Style Filet Mignon , ... All |
| Oil: You can get more informations, or check-out other recipes which use it, for example: How to prevent butter burning during cooking, Crispy spinach rolls, Thai-style Chicken with Cashew Nuts, Pan-fried potatoes, Mayonnaise, ... All |
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