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Fillet of Pork

Take pork tenderloin, split lengthwise on the side, place two cut parts together, filling with bread stuffing; bind with coarse thread to keep together; place in baking pan on bed of vegetables and spices, including one-half carrot, one-half onion, allspice and cloves; cover the meat with fat pork or bacon, place in hot oven top grate for ten minutes; return to lower oven, cook three-quarters of an hour, or until done, baste frequently with a little butter and water, garnish with stewed apples and cress.