Well, as I thought, there were two tenderloins in the package and they were kinda cone shaped. Did my best to butterfly them out, pound them fairly flat, line them up together, and pound them again.
Made a box of pork stuffing with chicken broth instead of water and a couple cans of drained button mushrooms. After it cooled, I put a nice amount of it on one end of the flattened pork and then carefully rolled it up. I wrapped that in plastic wrap and put it in the fridge to gel up a bit.
While that was cooling off, I made a bacon weave. I needed it larger than normal, so I used 16 slices. I tried to stretch the bacon a little while I wove it.
Plopped the roll in the center of the weave diagonally with what I thought was the weakest part of the roll in the center facing down. Lifted up the foil one corner at a time to wrap the weave around the roll. Finally, I gently rolled the wrapped roll over and did a final bit of shaping and tucking. I wrapped the roll in the foil and back in the fridge to firm up until I cook it tomorrow afternoon. I specifically used foil for this so in case it feels too fragile tomorrow to lift and set on the grate, then I'll just put it all on the grate and trim the foil around it.
I didn't season it much. A little season salt and black pepper. The chicken stock will add some salt and I didn't want to over do it. Plan to serve it with more stuffing, pork gravy, and some green beans...
