Trim the pork tenderloins of any fat and membrane. Holding your knife horizontally, slice the pork tenderloin in half, being careful not to pierce through the other end.

In a skillet, melt the butter and then add the onions and garlic. Cook for a few minutes and then add the spinach, mushrooms, salt, and pepper. Cook, stirring often, until the vegetables are cooked through. Remove from heat and cool to room temperature. Once cool, dump the vegetables in a food processor and pulse until they are finely and evenly minced.

Spread the spinach and mushroom mixture evenly in the openings of the pork tenderloin. Close up the tenderloins ensuring that the mixture stays inside the pocket of the meat.

Wrap the tenderloins with the bacon and place on a smoker rack. It may be wise to have the tenderloins with the cut open side facing up, so that the vegetable mixture will stay in the pocket and not fall out.

Set the smoker to 275°F using Bradley Flavor Bisquettes of choice (Apple, Cherry, or Hickory all work great).

Smoke the pork until they reach an internal temperature of 155°F and the bacon is rendered and starting to crisp. This should take approximately 2 - 2 ½ hours.

Remove the pork tenderloins from the smoker and let them rest for about 10 minutes. Slice into 1 inch medallions and serve.

Recipe by: Steve Cylka