In a small skillet, melt butter over low heat. saute, onion, celery and mushrooms until onion is soft and transparent. Meanwhile, in a mixing bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture and mix well. Make a lengthwise cut 34 of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Place bacon strips diago- nally 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 degree of doneness: 140 for rare, 1600 for medium and 1 7Q0 for well-done. (Meat will need to bake approximately 1 hour for medium.) Remove from oven; let stand for 15 minutes. Remove toothpicks and slice. Yield: 10-12 servings. Busted by Sara Horton 5/29/98 Recipe by: Taste of Home, Norma Blank, Shawano, Wisconsin
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|Serving Size: 1 Serving (234g)|
|Recipe Makes: 10|
|Calories from Fat: 237 (29%)|
|Amt Per Serving||% DV|
|Total Fat 26.3g||35 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 30mg||9 %|
|Sodium 3118.5mg||108 %|
|Potassium 509.8mg||13 %|
|Total Carbohydrate 117.2g||34 %|
|Dietary Fiber 8.9g||35 %|
|Sugars, other 108.3g|
|Protein 28.8g||41 %|
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Calories per serving: 825
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