DIRECTIONS

In a large skillet, saute the onion, celery and mushrooms in butter until vegetables are tender.
    Meanwhile, in a large bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture and mix well.
    Make a lengthwise cut 3/4 of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Place bacon strips diagonally across the top, covering the picks and pocket.
    Place meat, bacon side up, in a shallow roasting pan. Insert meat thermometer into meat, not stuffing. Bake, uncovered, at 350° until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove from oven; let stand for 15 minutes. Remove toothpicks. Yield: 10-12 servings.