Yield: 6-8 servings
In a skillet, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 1 tablespoon drippings.
In the drippings, saute the mushrooms, onion and garlic until tender. Remove from the heat; stir in 1/2 cup of bread crumbs, parsley and bacon. Cut a slit lengthwise three-quarters of the way through the tenderloin. Lightly place stuffing in the pocket and close with toothpicks. Combine butter and Parmesan cheese; spread over top and sides of meat. Press the remaining bread crumbs onto butter mixture. Place meat on a rack in a shallow roasting pan.
Bake, uncovered, at 350 for 15 min. Cover and bake for 1 hour or until meat reaches desired doneness. Let stand for 10 min. and remove toothpicks before slicing.
Please note that some ingredients and brands may not be available in every store.