1 whole tenderloin
1 lb. blue crab meat
1 pan cornbread
Lawry's Season salt
pepper
1 lb. bacon

Mix up 2 cups of cornmeal, 1 cup flour, 2 eggs and buttermilk to cornbread consistency.

Bake at 400°F until golden brown. Season tenderloin with Lawry's season salt & pepper. Slice tenderloin down the center, crumble cornbread into bite size pieces. Add crab meat and enough water to moisten. Season with Lawry's & pepper. Put stuffing down center of tenderloin and wrap with string. Wrap strips of bacon around tenderloin and secure with toothpicks. Place in oblong baking dish. Do not cover.

Bake at 200°F for 3-4 hours until center internal temperature reaches 180°F. Remove from oven and let sit for 30 minutes. Slice and serve.