Larded pork tenderloin

Larded pork tenderloin
Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.
229K 1 27 4.5
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Last modified on: November 3rd 2011

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For 6 people, you will need:
  • 1 filet mignon (pork loin) 1 filet mignon (pork loin)
  • 2 French mustard 4 tablespoons French 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: 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.
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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).
For the mustard, I recommend the traditional whole-grain variety.
A few days in the fridge.
A book I leafed through in Dialogues.
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).
Possible allergens in this recipe: Mustard
How much will it cost?
  • For 6 people : 16.34 €
  • Per person : 2.72 €

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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) baconBelly (streaky) bacon: You can check-out other recipes which use it, like for example: Potted meat (rillettes), Winemaker's toast, Pâté de campagne, Involtini-Style Filet Mignon , Potatoes with bacon and herbs, ... All
French mustardFrench mustard: You can check-out other recipes which use it, like for example: Mackerel rillettes, Mini cheese and mustard toasts, Potimarron and celeriac autumn soup, Crispy smoked salmon and herb rolls, Mayonnaise, ... All
Filet mignon (pork loin) Filet mignon (pork loin) : You can check-out other recipes which use it, like for example: Sautéed Pork with Peanuts, Involtini-Style Filet Mignon , Filet mignon with asparagus, Mexican-style pork medallions , Loin of pork with herbs and julienne vegetables , ... All
OilOil: You can get more informations, or check-out other recipes which use it, for example: Escalopes in a sesame crust, Mont d'or in brioche, Quiche Lorraine, Bourguignon potatoes , Crispy spinach rolls, ... All
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  • 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)
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