2 pork tenderloins, 1/2 lb. each
3 cloves garlic, minced
2 tbsp. packed fresh minced parsley
1 1/2 tbsp. Dijon mustard
2 to 3 strips bacon
1/4 c. dry white wine
1/4 c. chicken stock
Fresh parsley sprigs for garnish

Place pork tenderloins so that the small end of one fits next to the large end of the other, making a uniform roll about 9 inches long.

In small bowl, combine and mix into a paste the garlic, parsley and mustard. Spread paste all over pork roll and wrap with enough bacon to hold the two pieces together. Secure with toothpicks and let stand to marinate at least 30 minutes.

Place on rack in shallow pan and roast at 420 degrees about 40 minutes, or until meat thermometer reaches 170 degrees. Remove pork to serving platter and remove toothpicks. De-glaze pan with wine and chicken stock, stirring up browned bits. Reduce sauce slightly and pour over pork. Garnish with parsley and slice thinly to serve. Serves 4.