Pork Tenderloin Stuffed and Herb Crusted

Russets make the best jacket potatoes................ crispy on the outside and moist and flaky on the inside!!!

425 or 350 doesn't matter they just take a bit longer to cook...!!!!! I start them ahead of the roasting tenderloin ..... they are very forgiving about being in the oven for a bit too long!!! It is hard to ruin them!

Stuffing gets rolled up.

This is smoked bacon from the market ... not the packaged kind from the grocery store!!

Bacon goes on.

Tied and ready to go in the oven ..... 350 for 45 minutes!

Don't spare the yellow mustard for the Herb Crusted one....... ! It won't be there when you are done!

A great pair ready for the oven!

Ingredients

• 1 (3/4 pound) pork tenderloin
• 1/2 cup chopped onion
• 2 tablespoons butter
• 1 cup soft bread crumbs
• 1/4 cup minced fresh parsley
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 egg, lightly beaten
• 1 bacon strip

Directions

1. Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside.
2. In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients.
3. Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 50-60 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing.