Trim the tenderloin for sinew and fat, and cut a groove down the middle of it. Fill the groove first with liquid basil, then crumbled mozzarella, and top with grated Emmental. Wrap the entire tenderloin in bacon. Place it on the grill for 20 minutes (alternatively, put the tenderloin in an ovenproof dish and into the oven for 20 minutes at 210 degrees Celsius (410 degrees Fahrenheit) convection, until the bacon is crispy). Side dish: Salad.