Time: 2.5 Hours
* Two pork tenderloins
* One 12 oz. pack of thick cut bacon
* Two 8 oz. blocks of cream cheese
* Two cups baby spinach
* One bottle of JT's BBQ Rub or your favorite BBQ seasoning
Instructions: Butterfly open the two pork tenderloins, cover with saran wrap and with a meat mallet or equivalent tool flatten the tenderloins until they are about 3/4 of inch all the way across. Lay out your back side by side to create a base for your tenderloins to lay on top of. Lay both tenderloins side by side slightly overlapping them on top of the bacon. In a large mixing bowl add the cream cheese and spinach and mix well using mixer or by hand. Season generously on one side of the pork tenderloins with JT's BBQ Rub, then add the cream cheese mixture on top of the tenderloins and flatten using your hands or spatula. Wrap the tenderloins over one another forming a log shape and begin wrapping the bacon around the tenderloins to hold them together. Carefully place the tenderloins onto a wire rack or baking sheet. Season to tops and sides generously with BBQ rub and place in smoker or oven at 300 degrees until the internal temperature reaches 145 degrees. Remove from oven/smoker and allow to rest 15 minutes. Slice in and enjoy!