2 pork tenderloins (3/4 to 1 lb. each)
Salt and pepper
Stuffing
4 to 6 slices of bacon
1/3 c. butter
1/4 c. finely chopped onion
1/2 c. chopped celery
3 c. soft bread cubes
1/2 tsp. salt
1/2 tsp. crushed, dried sage leaves
1/2 tsp. crushed, dried thyme leaves
1/8 tsp. pepper

For stuffing melt butter in large skillet. Cook and stir onion and celery in butter until onion is tender. Stir in 1 cup of bread cubes. Turn into a bowl and add remaining ingredients and toss. Then make a cut lengthwise in center of each tenderloin being careful not to cut completely through. Spread tenderloins open.

Place one cut side up, season with salt and pepper and spread with stuffing. Place other tenderloin, cut side down on top and tie with string. Place on rack in shallow roasting pan. Arrange bacon slices on meat. Bake uncovered at 350 degrees for 1 1/4 to 1 1/2 hours. 4 to 6 servings.