Page 160 - Dodson Family Jewels 2009 Reunion Recipe Book 362_Neat

Sprinkle with salt and ground pepper.

Spread mushroom mixture evenly on 1 side of each
tenderloin, leaving a ¼" border. Roll up jellyroll
fashion, starting with 1 long end. Wrap 4 bacon
slices around each tenderloin, and secure with
wooden picks. Place. Seam sides down on a lightly
greased rack in a roasting pan. Rub evenly with
sugar and cracked pepper. Bake, uncovered at 450°F
for 15 minutes. Reduce temp to 400°F.
Bake at 400°F for 15 minutes or until meat
thermometer registers 160°F.

Now, that's the recipe but we always make a much
larger loin because the leftovers are quite nice. And
we substitute all kinds of things. We've done it
with dried apricots and pecans instead of onion and
mushrooms. We've used dried apples and dried
cherries. And we don't roll it like a jelly roll. We adjust
cooking times depending on size of tenderloin but
DO NOT OVERCOOK!

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