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1
Heat 2 tablespoons olive oil in a large skillet over medium heat.
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2
Add the bacon and cook until crisp, about 8 minutes.
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3
Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes.
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4
Add the garlic and cook 1 minute.
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5
Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley.
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6
Let cool.
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7
Soak 10 to 12 toothpicks in water to prevent them from burning.
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8
Rinse the pork and pat dry.
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9
Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through.
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10
Open the meat like a book so the tenderloins lie flat.
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11
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.
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12
Spread the mushroom mixture over the 2 tenderloins.
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13
Starting with a long side, tightly roll up each tenderloin.
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14
Secure the seams with the toothpicks.
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15
Preheat a grill to medium high; brush the grates with olive oil.
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16
Brush the pork rolls with olive oil and season with salt and pepper.
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17
Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes.
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18
Transfer to a cutting board to rest, about 10 minutes.
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19
Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl.
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20
Remove the toothpicks and slice the pork rolls.
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21
Top with parsley oil.
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22
Photograph by Con Poulos
