In a small bowl, combine the cream cheese, softened butter, minced garlic, coarse salt, black pepper, and the dried spices. Mix thoroughly until well blended and set aside.

Cut a deep pocket along the side of each pork tenderloin, being careful not to cut all the way through.

Season the insides of the pockets with a sprinkle of salt and pepper.

Stuff half of the herbed cream cheese mixture into the pocket of one tenderloin, followed by the diced smoked ham and oil-cured sun-dried tomatoes.

Use a bit of reserved oil from the tomatoes for added moisture and flavor.

Repeat the stuffing process for the second tenderloin.

Wrap each tenderloin with the strips of bacon and secure with butcher's string.

Prepare the grill for indirect grilling.

Place the tenderloins on the cooler side of the grill and grill for about 40 minutes, or until nicely browned and cooked through.

Remove the tenderloins from the grill and let rest for 5 minutes.

Carefully remove the strings and slice into 1/2 to 3/4-inch thick medallions.

Serve with a drizzle of vinaigrette and garnish with fresh herbs if desired.