Mushroom Stuffed Pork Tenderloin

Citrusy, mushroomy, bacony pork tenderloin!  YUM!

5 tablespoons extra-virgin olive oil, plus more for brushing

4 slices bacon, chopped

8 ounces cremini mushrooms, thinly sliced

Kosher salt and freshly ground pepper

1 clove garlic, finely chopped

1 tablespoon breadcrumbs

1/2 cup chopped fresh parsley

2 pork tenderloins (2 to 2 1/2 pounds total), trimmed

1/2 teaspoon grated lemon zest

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, let cool
6. Soak 10 to 12 toothpicks in water to prevent them from burning
7. 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
8. Open the meat like a book so the tenderloins lie flat
9. 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
10. Spread the mushroom mixture over the 2 tenderloins
11. Starting with a long side, tightly roll up each tenderloin
12. Secure the seams with the toothpicks
13. Preheat a grill to medium high; brush the grates with olive oil
14. Brush the pork rolls with olive oil and season with salt and pepper
15. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes
16. Transfer to a cutting board to rest, about 10 minutes
17. Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl
18. Remove the toothpicks and slice the pork rolls,top with parsley oil