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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.

152,840 14.6/5 for 20 ratings

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

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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?

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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 value	Proteins	Carbohydrates	Fats
3,761 Kcal or 15,747 Kj	158 gr	4 gr	346 gr
188 %	61 %	<1 %	52 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
350 Kcal or 1,465 Kj	15 gr	< 1 gr	32 gr
17 %	6 %	<1 %	5 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
627 Kcal or 2,625 Kj	26 gr	1 gr	58 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?

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.

More recipes?

This recipe uses (among others)

	Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Potted meat (rillettes), Bacon and cabbage omelette, Potato wallets, Cassoulet, Eggs Arsène, ... All
	French mustard: You can check-out other recipes which use it, like for example: Raw beetroot salad, Endive and walnut salad, Mackerel rillettes, Mustard baps, Hamburgers, ... All
	Pork loin: You can check-out other recipes which use it, like for example: Loin of pork with herbs and julienne vegetables , Sautéed Pork with Peanuts, Involtini-Style Filet Mignon , Pork medallions with "full" turnips, Filet mignon with mustard and tarragon sauce, ... All
	Oil: You can get more informations, or check-out other recipes which use it, for example: Rémoulette dressing, Tartiflette, How to prevent butter burning during cooking, Morteau sausage, Split peas "à la française", ... All

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Your 1 comments or questions 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 28^th 2019 at 17:45 (n° 1)

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