Larded pork tenderloin


Larded pork tenderloin
Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.
147,373 14.6/5 for 20 ratings
Grade this recipe:

Last modified on: November 3rd 2011

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
23 min.5 min.1 hour1 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?
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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
Energetic valueProteins CarbohydratesFats
3,761 Kcal or 15,747 Kj158 gr4 gr346 gr
188 %61 %<1 %52 %
Per 100 g
Energetic valueProteins CarbohydratesFats
350 Kcal or 1,465 Kj15 gr< 1 gr32 gr
17 %6 %<1 %5 %
Per person
Energetic valueProteins CarbohydratesFats
627 Kcal or 2,625 Kj26 gr1 gr58 gr
31 %10 %<1 %9 %
% 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?

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) baconBelly (streaky) bacon: You can check-out other recipes which use it, like for example: Potatoes with bacon and herbs, Chicken club sandwich, Potato wallets, Sunday night pasta, Cassoulet, ... All
French mustardFrench mustard: You can check-out other recipes which use it, like for example: Rémoulette dressing, Beurre d'escargot, Lemon Mayonnaise, Tomato tart, Hamburgers, ... All
Pork loinPork loin: You can check-out other recipes which use it, like for example: Sautéed Pork with Peanuts, Pork medallions with "full" turnips, Involtini-Style Filet Mignon , Loin of pork with herbs and julienne vegetables , Filet mignon with mustard and tarragon sauce, ... All
OilOil: You can get more informations, or check-out other recipes which use it, for example: Lemon Mayonnaise, Home-made potato crisps , Crispy cheese parcels, Roquefort sauce, Morteau sausage, ... All

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