“I was looking online for something to do with a pork tenderloin and didn’t like anything I saw,” says life member Mike Christenson. “So I decided to try something on my own.” He stuffed the tenderloin, wrapped it in bacon to keep the stuffing moist and created a success. 

1 (1-lb.) pork tenderloin
1 1/2 cups cooked herb-seasoned stuffing mix
1/2 cup cooked cranberries or whole berry cranberry sauce
4 slices bacon

1. Heat oven to 450ºF. Make long cut in center of tenderloin running the length of them eat, stopping about 1/4 inch from edge. Spread open; pound flat.

2. Spread stuffing on one half of tenderloin, leaving 1-inch border on long end. Spoon cranberries over stuffing. Fold other side of tenderloin over; wrap bacon diagonally around tenderloin, securing with toothpicks.

3. Bake 30 minutes or until internal temperature reaches 140°F. to 145°F. Let stand 5 minutes before slicing. Remove toothpicks before serving.

3 servings

PER SERVING: 435 calories, 11.5 g total fat (4 g saturated fat), 37 g protein, 44 g carbohydrate, 75 mg cholesterol, 865 mg sodium, 1.5 g fiber