Directions

1. In a skillet, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 1 tablespoon drippings.
2. 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.
3. Cut a slit lengthwise three-quarters of the way through the tenderloin. Lightly place stuffing in the pocket; 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.
4. Bake, uncovered, at 350 degrees for 15 minutes. Cover and bake for 1 hour or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Let stand for 10 minutes. Remove toothpicks before slicing.