Ask your butcher to cut your tenderloin so that it rolls out flat for stuffing. Or, simply cut tenderloin almost all the way through in 3/4 inch slices.

Preheat oven to 500 degrees.

In a small frying pan, heat oil over high heat and saute carrots and coarsely chopped onion, stirring constantly for 2 minutes. Remove from heat.

Grease the bottom of a large roasting pan. The slotted upper roasting tray will not be used. Transfer sauted carrots/onions down the center of the roasting pan to serve as the "bed" for the roast.

In a medium size bowl, combine stuffing ingredients: finely chopped onions, garlic, olives, ham, mushrooms, parsley, yolks, brandy and pine nuts. Mix well.

Place trimmed and butterflied roast on a large cutting board. Dry meat, then sprinkle with salt with pepper.

Working with roast on the cutting board, spread stuffing over entire surface of the butterflied tenderloin. Roll tenderloin around the stuffing, starting with the long side. Finished roll should have the outer long side at the bottom of the roll to keep roll from falling apart. If you chose to cut 3/4 inch slices, spread equal amount of stuffing between each slice of tenderloin.

Place 4 slices of bacon along the top of the tenderloin to add moisture and fat to the meat while roasting.

For rolled roast, wrap the roast with roasting twine to keep it secure. Transfer the rolled and tied roast to the roasting pan and place it along the row of sauteed carrots/onions.

Place roast in 500 degree oven for 5 minutes. Then reduce heat to 375 degrees and cook for 35 minutes.

Begin testing for doneness after 35 minutes. Remove roast from oven and test with a meat thermometer for desired temperature. Note that roast will likely be thick at one end and thinner at the other, which allows you to achieve a range of temperatures in the final product. Return roast to the oven and keep testing the temperature of your roast every 8-10 minutes, taking temps along the length of the roast until you achieve the desired result.

Using kitchen shears, carefully remove and discard roasting twine and bacon.

Transfer roast to a heated deep platter (to contain the au jus), cover loosely with foil and allow roast to rest for 20 minutes. Resting allows time for roast juices to be absorbed and cooking process to diminish.

To finish the au jus, strain remaining juices from roasting pan into a small sauce pan. Add port. Boil for 3 minutes. Pour over roast just prior to serving and be sure to sauce each serving with a spoonful of au jus.