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
A big skillet with 2 tablespoons of olive oil on medium heat. Add the bacon and cook for about 8 minutes, or until crisp. Add the mushrooms, a half-teaspoon of salt, and pepper to taste. Cook for 4 minutes or until the mushrooms are tender. Cook for one minute after adding the garlic. Except for 2 tablespoons of parsley, toss in the breadcrumbs after turning off the heat. Cool down.
To avoid burning, soak 10 to 12 toothpicks in water. Rinse and dry the pork. The pork should be butterflied by making a 1-inch-deep slit down the length of each tenderloin, but not all the way through. To make the tenderloins lie flat, open the flesh like a book.
Pork should be covered with plastic wrap and pounded using the flat side of a meat mallet until it is about 1/2 inch thick, working outward from the center. The 2 tenderloins should be covered with the mushroom mixture. Each tenderloin should be securely rolled beginning with a long side. With the toothpicks, stitch up the seams.
Brush some olive oil on the grill grates and preheat it to medium-high. Salt and pepper the pork rolls after brushing them with olive oil. Grill for 25 to 30 minutes, rotating occasionally, or until a thermometer inserted into the center of the pork reads 140 degrees F. After about 10 minutes, transfer to a chopping board to rest.
In a bowl, combine the lemon zest, the remaining 3 tablespoons of olive oil, 2 tablespoons of parsley, and salt and pepper to taste. Slice the pork rolls after removing the toothpicks. Add parsley oil on top.