Mushroom-Stuffed Pork Tenderloin

Ingredients

• 4 slices bacon chopped
• 1 tablespoon breadcrumbs 
• 8 ounces cremini mushrooms thinly sliced
• 0.5 cup parsley fresh chopped
• 1 clove garlic finely chopped
• 6 servings kosher salt and pepper freshly ground
• 2  pork tenderloins trimmed
• 0.5 teaspoon lemon zest grated
• 5 tablespoons olive oil extra-virgin plus more for brushing

Equipment

• bowl
• frying pan
• plastic wrap
• toothpicks
• grill
• kitchen thermometer
• cutting board
• meat tenderizer

Directions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat.
2. Add the bacon and cook until crisp, about 8 minutes.
3. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes.
4. Add the garlic and cook 1 minute.
5. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley.
6. Let cool.
7. Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
8. Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward.
9. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
10. Preheat a grill to medium high; brush the grates with olive oil.
11. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes.
12. Transfer to a cutting board to rest, about 10 minutes.
13. Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl.
14. Remove the toothpicks and slice the pork rolls. Top with parsley oil.
15. Photograph by Con Poulos