Prepare ( about 6 cups ) stuffing according to box directions and let cool.

Unfold butterflied pork tenderloin on counter. Pound both sides with meat tenderizing mallet. Pound with flat mallet until uniform thickness.

Place on large sheet of plastic wrap to aid in making a tight roll.

Pour 1-2 Tbs bacon fat over and spread. Sprinkle completely with season salt, pepper, MSG. Lightly sprinkle with onion, garlic and smoked paprika. Very lightly sprinkle with sage.

Dot surface with cooled stuffing and then spread to uniform thickness, pressing down to make sheet.

Lift plastic wrap to start roll and press down on each turn making sure plastic wrap is outside, to make tight roll. Discard plastic.

Tie with string to keep roll tight.

Sear roll in olive oil on all sides ( about 2 minutes per side ) until light brown.

Insert thermometer in center, place in 370 degree oven until probe measures 145.

Allow it to rest 15 minutes before removing string and cutting in one inch slices.