Larded pork tenderloin


Larded pork tenderloin
Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.
246 K 4.5/5 (28 reviews)
Grade this recipe:
Keywords:
Last modified on: November 3rd 2011
For 6 people, you will need:
  • 1 filet mignon (pork loin) 1 filet mignon (pork loin)
  • 2 Mustard 4 tablespoons Mustard
  • 3 parsley parsley
  • 4 belly (streaky) bacon 200 g belly (streaky) bacon
  • 5 oil 1 tablespoon oil
  • 6 salt salt
  • 7 pepper pepper
  • Total weight: 1,075 grams

Change to the quantities for:
Times for this recipe
Preparation: 25 min.
Resting: 5 min.
Cooking: 1 hour
All in all: 1 hour 30 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Larded pork tenderloin
Preheat the oven to 180°C (360°F).

Prepare 1 filet mignon (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
Spread a layer of mustard on each side.

Stage 3 - 1 min.
Larded pork tenderloin
Sprinkle with chopped parsley.

Stage 4 - 1 min.
Larded pork tenderloin
Then close up the pork again.

Stage 5 - 7 min.
Larded pork tenderloin
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
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
Roast in the oven for about an hour, watching for colouration.

Stage 8 - 5 min.
Larded pork tenderloin
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
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.
Keeping: A few days in the fridge.
Source: A book I leafed through in Dialogues.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe160 RDI=60 %4 RDI=0 %350 RDI=50 %3,760 RDI=190 %15,750 RDI: 190 %
Per 100 g10 RDI=6 %030 RDI=5 %350 RDI=20 %1,470 RDI: 20 %
Per person30 RDI=10 %060 RDI=9 %630 RDI=30 %2,630 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Mustard
How much will it cost?
  • For 6 people : 16.35 €
  • Per person : 2.75 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Caramelised apple pie
Caramelised apple pie
Apple pie made with caramelised apples.
September 11th 2018259 K4.3 1 hour 55 min.
Vegetable pie
Vegetable pie
Three layers of vegetables, baked in puff pastry.
September 10th 2018241 K3.9 1 hour 25 min.
How to cook hard-boiled eggs properly
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.
November 4th 20131.37 M 65 1 hour 30 min.
Raw beetroot mousse with walnuts
Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".
October 13th 2010372 K4 50 min.
You should not put an aluminum container directly in the oven
You should not put an aluminum container directly in the oven
If you put an aluminum container, containing food to be cooked or reheated, in your oven directly on the shelf, the shiny base will reflect a large part of the oven heat (like a mirror). This means that the food will take much longer to cook or heat through than usual.
February 21th 2011496 K 92.5 1 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-04-20)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 1 comment already posted on this recipe
  • This technique is called barding where you wrap the meat with fat, larding is pushing the fat through the meat with a needle and is much more tastier
    Posted by Mike september 28th 2019 at 17:45 n° 1
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page