Directions:

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.