Spinach and Bacon-Stuffed Pork Tenderloin

1 clove garlic, minced
Cooking spray
1 cup sliced fresh mushrooms
1 10 oz pkg frozen spinach, thawed and drained
4 slices turkey bacon, cooked until crisp
5 Tablespoons Dijon mustard, divided
3/4 pound pork roast
1 teaspoon oregano
1/2 teaspoon salt
Pepper
1/2 cup white wine
 
Spray skillet and cook garlic for 1 minute. Add mushrooms and saute for 3 minutes. In small bowl, stir in spinach, bacon, 3 T. dijon, salt, pepper and mushrooms. Make deep slit into pork roast. Stuff mixture into slit. Mix 2 Tablespoons dijon with spices and spread over meat. Add wine to baking dish. Place stuffed roast into wine. Bake at 325 for 60-75 minutes or till done. Let stand 10 minutes before serving.