I chose to forgo 'searing' and just decided to stuff the tenderloin
with cornbread dressing, wrap in bacon and pop in the oven @ 350 for 1
hour and 15 minutes... turned out un-freakin-belieable. Simply cut both
tenderloins length-wise to open flat... season both sides with lots of
salt, pepper and oregano, stuff one open tenderloin with dressing
forming dressing into a round mold with your hands, then lay the other
tenderloin on top and tie with butchers yarn. Then just wrap in bacon
using toothpics to secure.

Here's the final result

http://i9.photobucket.com/albums/a56...e/CIMG2434.jpg

http://i9.photobucket.com/albums/a56...e/CIMG2441.jpg

~john