1 whole pork tenderloin, butterflied
Italian-seasoned bread crumbs
1 garlic clove, crushed
Dijon mustard
Grated Parmesan cheese
3 strips partially cooked bacon

Split the tenderloin lengthwise without cutting through and open the meat like a book. Rub with mustard. Sprinkle with the bread crumbs and cheese. Cook bacon about 3/4 done (still flexible) and lay across the pork at a 45-degree angle. Roll up like a roulade and tie about every 4 inches.