Mushroom and Bacon Stuffed Beef Tenderloin

• 1 cup plus 3 Tbsp. KRAFT Zesty Italian Dressing, divided
• 1 beef tenderloin (5 lb.)
• 2 pkg. (10 oz. each) fresh mushrooms, chopped
• 2 cups STOVE TOP Homestyle Herb Stuffing Mix in the Canister
• 1/2 cup water
• 1/4 cup KRAFT Grated Parmesan Cheese
• 1/4 cup OSCAR MAYER Real Bacon Bits

1. Pour 1 cup dressing over meat in shallow dish.
2. Refrigerate 1 hour to marinate, turning after 30 min.
3. Meanwhile, cook and stir mushrooms in remaining dressing in large skillet on medium-high heat 5 min.
4. or until tender.
5. Add stuffing mix and water; mix well.
6. Remove from heat; stir in cheese and bacon.
7. Heat oven to 450F.
8. Remove meat from marinade; discard marinade.
9. Starting 1 inch from one end of meat, cut lengthwise slit down center of meat to within 1 inch of opposite end, being careful to not cut through to bottom of meat.
10. Gently pull meat apart to make pocket; fill with stuffing mixture.
11. Place on rack in roasting pan.
12. Bake 45 min.
13. to 1 hour or until meat is medium doneness (160F).
14. Let stand 10 min.
15. before slicing to serve.

italian dressing, beef tenderloin, fresh mushrooms, stove, water, parmesan cheese, oscar mayer

Taken from www.kraftrecipes.com/recipes/mushroom-bacon-stuffed-beef-tenderloin-155802.aspx (may not work)