1. Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1.4- in. thickness; set aside.

2. In a small skillet, saute' onion in butter until tender. Add bread crumbs; saute' until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients.

3. Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 50 to 60 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing.

TDR- January 2008