1 packaged pork tenderloin, unseasoned
4 Tbsp. butter
2 green onions, white and green parts sliced
1 stalk celery, thinly sliced
½ lb. shitake mushrooms, stemmed and roughly chopped
1 cup coarse breadcrumbs
½ tsp. dried sage, ground
½ tsp. dried thyme
Salt and fresh ground black pepper to taste
½ cup Craisins or dried cranberries
½ cup pecan pieces
8 strips bacon, sliced
String or toothpicks to hold roast together
Preheat oven to 400°
One package of pork tenderloin yields 2 separate loins. Trim sinew from loins. Using a sharp chefs knife, butterfly each tenderloin by deeply cutting lengthwise, not completely through, and slowly rolling out to create a central pocket.
In a pan, melt the butter and sauté the green onions, celery and mushrooms until all of the butter is absorbed and mushrooms are tender. Add the breadcrumbs and toss to coat with pan juices. Transfer to a bowl and add sage and thyme.
Season the inside and outside of each tenderloin with salt and pepper. Fill the central pocket of one tenderloin with the stuffing, then add the cranberries and pecans. Top with the second tenderloin and secure with toothpicks or tie with string.
Place combined tenderloins on a baking sheet and top with slice bacon, covering the entire surface. Bake 30 - 40 minutes, or until a meat thermometer inserted registers 145°. Remove tenderloins from the oven and let stand 5 minutes.