Season both sides with salt and pepper and spread the ground pork stuffing on top evenly.
Carefully roll up the tenderloin along with the cling film at the bottom. Seal the cling film and roll some more to make the rolled pork firm. Chill in the refrigerator for 20 minutes.
While waiting for the rolled pork you can prepare the bacon. Place cling film on a flat surface and lay out the bacon side by side with an overlapping each other. NOTE: Cling film should be longer than the bacon.
Take the rolled pork from the fridge and carefully place it at the edge of the bacon lengthwise seam facing down. Holding the cling film, slowly roll up the bacon and pork until you get the other end. Then take sides of the cling film and roll some so the bacon will stick firmly.
Take an aluminum foil about 12 inches in length and fold 3 times. Place the wrapped pork on top and lift the sides of the foil to cover the roast as shown in the photo. Tie up the roll with cooking twine to hold into place the bacon.
Pre-heat oven at 190°C.
Place the bacon-wrapped roast on a foil-covered roasting pan. Place in the oven and cook for 1 ½ hour at 190° C or until Cook until the pork registers 160 degrees on a meat thermometer placed about 2 inches into the center of the roast and the bacon is crispy.
Remove from oven and place on a cutting board. Remove twine and carve into slices. Bon Appetit.