Pork Tenderloin Strudel with Wine Sauce

Serves 4. Wine Sauce: 2 Tbs butter 1 Tbs flour 1/2 cup cream 1/4 Merlot wine 1/2 cup beef stock 1 Tbs Worcestershire sauce 2 Tbs honey salt and pepper Butter a 7 X 11 inch pan; set aside. Preheat oven to 350F Cook the bacon over medium low heat in a large skillet. Remove bacon, drain, and set aside. Cook the tenderloin and onion in the drippings, cooking the meat just until partially done (meat should be slightly pink). Take meat out with a slotted spoon. Combine the meat/onion mix with the pepperoni, parsley, bread crumbs and basil. Add salt and pepper to taste. Crumble the bacon and add it to the stuffing in the skillet. Mix thoroughly and set aside. Lay 1 sheet of filo on a large plastic cutting board and fold it in half (lengthwise) to form a rectangle. Brush some of the butter on the filo with a pastry brush. Put about 1/2 cup of the mix centered at one end. Roll up jelly roll fashion. Tuck the ends underneath. Place the roll in the buttered dish seam side down. Repeat to form additional rolls until all the pork has been used, placing each roll next to the previous one. Brush completely with butter. Bake at 350F for 40 to 50 minutes, or until the filo is crisp and golden brown. Serve hot with the Wine Sauce. Wine Sauce: Melt the butter over low heat in a saucepan. Add the flour and stir until a thick paste forms. Stir in the cream, wine and beef stock. Continue stirring until smooth and slightly thickened. Stir in the Worcestershire sauce, honey, and add salt and pepper to taste.