Stuffed Tenderloin

2 c herb-seasoned stuffing mix
1 lb sliced smoked ham, diced
1 c finely chopped onion
3 1/2 oz pkg sliced pepperoni, minced
2 eggs, beaten
1/3 c water
1/2 tsp garlic powder
1/4 tsp pepper
7 - 7 1/2 lb beef tenderloin
Paprika
6 slices bacon
1 c water
1 bay leaf
4 whole cloves
1 1/2 Tbsp cornstarch
1/8 tsp pepper
Combine first 8 ingredients; mix well; set aside. Trim excess fat from tenderloin. Remove 3-4 inches of small end; reserve for other uses. Cut tenderloin lengthwise to within 1/4" of other end, leaving one long side connected. Spoon stuffing mixture into opening of tenderloin. Tie securely with heavy string at 2-3 intervals. Sprinkle paprika over all sides, and place on rack in shallow roasting pan. Arrange bacon over top. Place one cup water, bay leaf and cloves in roasting pan. Bake at 350º for 60-70 minutes or until a meat thermometer registers 140º (rare) or 160º (medium). Transfer tenderloin from rack to serving platter, reserving 1/4 c drippings; keep warm. Remove bay leaf and cloves. Add water to reserved drippings to make 1 1/2 cups. Combine drippings mixture and cornstarch in medium saucepan; stir well. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in pepper. Serve with tenderloin.
Serves 14-16.
Source: Leona Teodori

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