In large skillet, cook bacon. Once cooked, remove from skillet and place on plate lined with paper towel. Once cool, roughly chop the bacon.
Remove all but approximately 1 tablespoon of the bacon grease from the skillet.
Heat oil over medium-high heat and add onion and apple, cooking for 5-7 minutes, until both are softened.
Add garlic and cook one more minute.
Add bacon back to skillet along with wild rice. Stir well to combine, then remove from heat.
Preheat oven to 400 degrees F.
Cut tenderloin lengthwise down the middle to make a pocket for the wild rice stuffing. I also pounded mine with a mallet to get the meat flattened out a bit, to allow for more stuffing.
Place as much stuffing into the pork tenderloin as you can.
Using kitchen twine or toothpicks, seal up the pork tenderloin around the stuffing.
Place pork tenderloin on greased baking sheet.
Toss vegetables with olive oil and season with salt and pepper.
If you like your roasted veggies crispy, place them around the pork tenderloin now. If you want them not-so-crispy, just place the pork tenderloin in the oven without them and add them to the pan about 15 minutes into the cooking process.
Bake in preheated oven for 50-60 minutes, until internal temperature of the pork reads 160 degrees F.