I loved the stuffing with this recipe. The tenderloin was very nice but a little to much herbs for me. I think I prefer to let the meat stand on it's own flavor.
I made this for Easter. I cooked 2 4 pound tenderloins...But I baked them at 425 degrees for 45 minutes for rare as my butcher said faster is better...they turned out perfect...and all gobbled up.....will make this every Easter I bet...thanks