Instructions

• 1 Heat 2 tbsp. olive oil in a large skillet over medium high heat. Add the bacon and cook untl crisp, about 8 minutes. Remove with a slotted spoon onto a paper towel lined plate. Add the mushrooms to the pan and 1/2 tsp. salt and 1/2 tsp. black pepper. Cook until the mushrooms are tender, about 4 minutes. Add the garlic and cook for another minutes. Remove from the heat and add the breadcrumbs and bacon. Stir, then add in all but 2 tbsp. of the fresh parsley. Stir to combine and let cool.
• 2 Soak 10 to 12 toothpicks in water for 30 minutes. Or wooden skewers that have been cut in half. Rinse the pork adn pat dry. Butterfly the tenderloins by cutting a 1-inch deep incision lengthwise down each tenderloin, making sure not to cut all the way through. Open the meat like a book so that the tenderloins lay flat.
• 3 Cover the pork with plastic wrap and using a meat mallet, pound to aboit 1/2-inch thickness, starting in the middle and moving outwards. Spread the mushroom mixture over the 2 tenderloins. Roll up the tenderloins and secure the edges using the toothpicks or skewers.
• 4 Preheat your grill to medium high and brush the grated with oil. Brush the pork with olive oil and season with salt and black pepper. Grill, turning, every so often, until a thermometer inserted in the middle reads 140 degrees, about 20 to 25 minutes. Transfer to a cutting board and let sit for 10 minutes.
• 5 Meanwhile, mix the remaining olive oil, parsley, lemon zest, salt and peppper in a small bowl. Remove the toothpicks from the tenderloins and slice the pork rolls. Drizzle the parlsey oil on the tenderloins with the parsley oil.