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In a hot sautoir or dutch oven, render bacon fat and cook shallots, celery, carrots, season with salt and pepper; cook for about 8 min on medium heat or until fork tender. Add garlic and cook until fragrant ≈ 2 min. Add dried fruit, nuts, pears, thyme, salt and pepper; give a good stir and deglaze with white wine and reduce to dry. Add ground meat and pre-cook for a couple of minutes. Transfert mixture onto a baking tray lined with plastic wrap and let cool completely. Soak bread in milk and set aside. Finish the stuffing by adding the egg, bread or brioche soaked in milk; chill.
Remove silver skin and open up each tenderloin without cutting through. Line countertop with plastic wrap and arrange tenderloins to form a rectangle, top with more plastic wrap and gently pound the meat to even up its thickness. Tenderloin can be stuffed individually as well. Season tenderloins with salt and ground black pepper. Spread stuffing evenly, roll out into a tight log using the plastic wrap and chill. Clean countertop and line up a couple of plastic wrap sheets. Arrange bacon slices in order to cover the surface of the log. Unwrap the meat log and wrap it in bacon slices; make a tight cylinder and chill. At this juncture, the roast can be divided in 2; easier to sear if it does not fit in the pan. Fold a sheet of heavy duty aluminum foil into a large 2''/5cm width strip and place the bacon wrapped stuffed tenderloin on it; seam side down. Apply foil to cover cavities in each side; trim off excess foil. Tie the roast and season with salt and pepper; chill. Roasts are tied for two reasons: it maintains the roast in an aesthetically pleasing round and it holds stuffing inside of the roast. The bacon wrapped tenderloin can be seared prior roasting.
Bake in a 400ºF/190ºC for 40 min (flip roast once half way through). Individual bacon wrapped tenderloins will bake faster ≈ 25 to 30 min. Bake until internal temperature reaches 150ºF/65ºC and let rest 20 or more before carving. Save juice for the sauce. Enjoy!