STUFFED PORK TENDERLOIN

Preheat oven to 350°F. Place cubed bread, salt and pepper in a large bowl. In a large skillet cook the bacon, drain all but ½ tablespoon of bacon fat. Add apples, Oh! So Celery and Oh! So Garlic to the pan and cook until softened, about 4-5 minutes. Add 1 tablespoon butter and pecans, cook until butter is melted. Spoon the bacon mixture over the bread cubes and mix well. Butterfly the pork and season with salt and pepper. Spread the filling all across the pork tenderloin. Roll up the pork and secure tightly with cooking twine. Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet. Season the tenderloin with Sunset Seasoned Salt and sear on all sides. Place in a roasting pan and bake uncovered until internal temperature reaches 145°F, about 40 - 45 minutes; basting a few times with pan juices. Let tenderloin rest for 10 minutes before slicing.