1/4 c. butter
1 med. onion, chopped
1/2 c. celery, diced
1/2 c. mushrooms, sliced
2 c. bread crumbs
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. basil leaves
1/8 tsp. parsley flakes
3 lbs. tenderloin roast
4 slices bacon

Melt butter in skillet. Saute onion, celery and mushrooms until transparent. Place bread crumbs in 1 quart bowl. Mix in salt, pepper, basil and parsley. Pour in the sauteed vegetables and mix until blended. Make a lengthwise cut 3/4 of the way through the tenderloin. Place stuffing mixture lightly in the pocket. Close with toothpicks. Place bacon diagonally over pocket. Place meat in oblong baking dish. Bake, uncovered at 350 degrees for 1 hour (medium rare). 8 servings.