4 pork tenderloin patties
2 c. Pepperidge Farm traditional crumb stuffing
1/2 to 1 c. applesauce
2 strips bacon
1/4 c. dry vermouth

Preheat oven to 350.

Mix dry stuffing with enough applesauce to moisten. Spread 1/4 of stuffing on each tenderloin patty. Roll up meat, place seam side down in baking dish. Top each roll with 1/2 strip bacon. Sprinkle vermouth over meat. Bake in 350 oven 30-40 minutes or until done. Serves 4.