Spinach and Bacon Pork Tenderloin

1/2 Cup finely chopped onion

1 Clove garlic, minced

vegetable cooking spray

1 Cup sliced fresh mushrooms

1 -10 oz. Pkg. frozen chopped spinach,thawed and drained

4 Slices bacon, Cooked & crumbled

1 Tablespoon Dijon mustard

1/4 Teaspoon each of salt & pepper

2 3/4 Lb. pork tenderloins, trimmed

2 Tablespoon Dijon mustard

2 Teaspoon dried rosemary

1 Teaspoon dried oregano

1 Teaspoon dried thyme

1 Teaspoon pepper

1/4 Teaspoon salt

1/2 Cup Chablis or vermouth

Cook onion and garlic in large non-stick skillet coated with cooking spray over medium heat, stirring constantly until vegetables are tender. Add mushrooms: cook stirring constantly 3 minutes. Stir in spinach and next 4 ingredients. Set aside. Slice each tenderloin lengthwise down center cutting to, but not through bottom. Place between sheets of heavy-duty plastic wrap. Pound in 12”x8” inch rectangle. Spoon half of spinach mixture over tenderloin, jelly roll fashion, starting with short sides. Tie with heavy string at 1 1/2 inch intervals. Repeat procedure with remaining tenderloin & spinach mixture. Combine 2 Tablespoon mustard and next 5 ingredients, spread evenly over tenderloins. Place seam side down in a shallow baking pan coated with cooking spray. Add wine to pan. Bake at 325’ F. for 45 minutes. Let stand 10 minutes, remove string and cut into 1/2 inch slices.