1 (2 to 2 1/2 lb.) pork tenderloin (8 to 9-inches)
1 can chili peppers, chopped fine
5 green onions, chopped fine
1 dash salt and pepper to taste
1 dash garlic powder to taste
2 c. herb seasoned stuffing mix
1 cube bouillon (use beef if pork not available)
1/2 c. hot water (to dissolve cube)
1/2 lb. bacon (for wrapping tenderloin)

Preheat oven to 325°F.

Dissolve bouillon cube in 1/2 cup hot water. Split tenderloin lengthways; do not cut all the way through. Set aside. Mix all other ingredients together well. Stuff tenderloin with mixture. Wrap stuffed tenderloin with strips of bacon, securing ends with toothpicks. Place in baking dish. Cover tightly with foil.

Bake at 325°F for 1-1/2 hours. Place on hot grill and grill for 30 to 40 minutes. Slice crossways. Serve hot with your favorite gravy or dry as desired.

Makes 6 servings.