Preheat a grill over medium high heat (approximately 400 degrees F).

Place the pork loin on a cutting board so that the longer sides of the loin are on your right and left.  Cut the pork loin approximately ⅓ of the thickness from the top from right to left.  Cut almost all the way through but do not cut all the way through -leave a hinge.  Pull this portion of the pork opened so that it’s on your left.  Then make another cut through the half of the thicker part of the pork loin (in the opposite direction) so that you can flip the other side open as well.  This is to create a smaller pork to spread the cream cheese mixture onto the pork loin.

In a mixing bowl, stir together the cream cheese, parmesan cheese, spinach, thyme, oregano, salt and pepper.  Spread this mixture onto the pork in a thin layer.  Then roll the pork tightly into a log.

Wrap the pork log with the bacon slices making sure that each slice overlaps the previous slice.

Then place the bacon wrapped pork on a large piece of foil and secure it around the pork to make a foil pack.

Place the foil wrapped pork on the preheated grill and cook for 60-70 minutes until the pork reaches an internal temperature of 145 degrees F.

Carefully remove the foil from the pork loin.  If the bacon is not fully browned, broil for 2-3 minutes rotating the pork loin halfway through the cook time.

Allow the pork to sit for 5-10 minutes. Then the pork is ready to slice, serve and enjoy!