Stuffed Pork Tenderloin

This wasn't one of my favorite recipes. The stuffing was really dry. If I were to do this again I would use a cheese stuffing of some sort. We also cooked the pork tenderloin according to the recipe and it was a little dry (I recommend at least 10 minutes less that what is stated below).

Ingredients

• 1 (3/4 pound) pork tenderloin
• 1/2 cup chopped onion
• 2 tablespoons butter
• 1 cup soft bread crumbs
• 1/4 cup minced fresh parsley
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 egg, lightly beaten

Directions

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 50-60 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing.