On medium high heat in a cast iron skillet, cook the bacon until crispy. Remove and set aside.
In the pan with the bacon grease, add 2 tablespoons butter.
When melted, add your turkey tenderloin to sear.
Nestle about half of the fresh herbs, and the quartered onions in along side the tenderloin.
Meanwhile, make the stuffing according to the package directions.
Sear the tenderloin about 3minutes on each side or until nicely browned.
While searing, use a fork to melt 1 tablespoon of butter along the top of the tenderloin.
After you are happy with the sear, remove the turkey to a plate and add the green beans to the pan.
Coat the green beans and allow to saute for about 3 minutes.
Push all the green beans to one side of the pan, nestle the onion and additional fresh herbs along side the green beans, the turkey tenderloin alongside that, and then press the stuffing into the rest of the pan.
Bake at 375 degrees for 20 minutes (internal temperature of 165 degrees), turning the turkey one time half way through and stirring the green beans - do not overbake!
Remove from the oven and put a loose cover of aluminum foil on the pan to allow the meat to rest for 10 minutes.
If desired, remove the turkey tenderloin, veggies, and stuffing from the pan, return the pan to the stovetop...add 1 cup chicken broth (scraping the bits from the pan) and bringing it to a boil. Make a slurry of 1 tablespoon cornstarch and 2 tablespoons flour, slowly pour it into the broth until thickened. Serve the gravy over the turkey tenderloin.