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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.

220K 1 27 4.5

Last modified on: November 3^rd 2011

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For 6 people, you will need:

1 1 filet mignon (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 to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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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.

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Step by step recipe

Stage 1 - 5 min.

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.

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.

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.

Keeping

A few days in the fridge.

Source

A book I leafed through in Dialogues.

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).

Possible allergens in this recipe: Mustard

How much will it cost?

For 6 people : 16.34 €
Per person : 2.72 €

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)

	Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Involtini-Style Filet Mignon , Rillons de Tours, Winemaker's toast, Tartiflette, Rabbit terrine, ... All
	French mustard: You can check-out other recipes which use it, like for example: Celeriac in cream and mustard sauce, Hearty potato and ham gratin, Rémoulette of celeriac, Thin cherry tomato and pesto tart, Vegetable pie, ... All
	Oil: You can get more informations, or check-out other recipes which use it, for example: How to prevent butter burning during cooking, Pancake batter, Roast beef "like they do it in Santa Fe", Two-stage beef chuck , French toast "cordon bleu", ... All
	Filet mignon (pork loin) : You can check-out other recipes which use it, like for example: Filet mignon with asparagus, Pork medallions with "full" turnips, Loin of pork with herbs and julienne vegetables , Involtini-Style Filet Mignon , Cajun pork with rice., ... 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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