1Lightly brown bacon in skillet. Add mushrooms and garlic. Cook until mushrooms are softened, about 3 to 4 minutes. Allow to cool.
2Butterfly tenderloins, leaving a "hinge" on one side, lay flat. Season inside with salt and pepper. Spread a thin layer of cream cheese on one side. Sprinkle breadcrums over cream cheese. Spread bacon/mushroom mixture over cream cheese.
3Fold outer edges over and roll like a burrito. Tie with string or secure with wooden skewers. Rub outside with olive oil and aseason with salt and pepper.
4Place in a skillet over medium high heat and brown evenly on all sides, but not past medium rare. Allow meat to rest for a few minutes, remove string and slice into medallions.