Preheat the oven to 350°F (175°C). Gather your ingredients and prepare the necessary equipment.

Cover the pork tenderloin with plastic wrap and gently pound it to about ¾ inch thick. Set aside.

Heat olive oil in a skillet over medium-high heat. Sauté sliced onion for 3-4 minutes until softened. Add minced garlic and cook for an additional minute.

Stir in spinach and cream cheese, mixing until well combined. Season with thyme, rosemary, and liquid smoke. Cook until creamy and heated through.

Lay out 14 strips of bacon to form a weave, about 7x7 inches. This will wrap your tenderloin.

Place the tenderloin in the center of the bacon weave. Season with salt, pepper, and remaining liquid smoke.

Spread the creamy spinach mixture evenly over the pork, leaving half an inch around the edges.

Gently roll the pork with the bacon weave, securing with toothpicks.

Transfer the rolled tenderloin to the oven and bake for approximately 75 minutes, checking that the internal temperature reaches 145°F (63°C).

During the last 5 minutes, sauté bell pepper and chopped broccoli in a skillet. Add diced tomatoes just before removing from heat.

Let the pork rest for about 10 minutes before slicing. Serve with the sautéed vegetables.