Preheat oven to 350F. Cover the pork tenderloin with saran wrap. Use a meat hammer to pound it to about 3/4" thick. This will take some time, so be patient and try not to work the meat too much. Otherwise, it will result in stringy bits that end up falling apart.

Once the meat is pounded down, massage it and push down to thin it out evenly.

Cut off the excess parts of the meat to create a square or rectangle.

Start by sautéing the onions in the olive oil over high heat. Once softened, add the garlic and let cook for another minute.

Once the garlic is cooked, add the spinach and let sauté for a moment. Add the cream cheese.

Stir the cream cheese in and add the two-thirds of the seasonings and liquid smoke (saving the other third for later). Let sit on the burner while creating the bacon weave.

Create a bacon weave the same length as the pork tenderloin square.

Lay the pork tenderloin over the bacon weave and season with salt, pepper, and the remaining liquid smoke. Rub these seasoning in. Trim any excess bacon on the (2) sides only.

Spread the cream cheese and spinach mixture over the pork tenderloin, leaving a little bit of room around the edges.

Gently roll the pork tenderloin up with the bacon. Use toothpicks to secure the ends of the bacon strips. Season with extra salt and pepper to taste and sprinkle over the remaining rosemary and thyme.

Bake the pork tenderloin for 75 minutes.

Once the pork is almost done, begin preparing the vegetable sauté.

Sauté the peppers in a dry pan for a few minutes. Once the pork comes out of the oven, feel free to add the excess fat from the pan to the vegetables. Cover the pork and let rest. Add the broccoli and sauté until it slightly softened. Add the tomatoes and give everything a good stir. Season with the onion powder, garlic powder, and salt and pepper.

Slice the meat and serve with the vegetable sauté for a delicious meal!