- 5 tablespoons extra-virgin olive oil, plus more for brushing
- 4 slices bacon, chopped
- 220g 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 (900g to 1kg), trimmed
- 1/2 teaspoon grated lemon zest
Step 1 – Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, for about 8 minutes. Add mushrooms, 1/2 teaspoon salt, and pepper to taste. Cook until the mushrooms are soft, for about 4 minutes. Add the garlic and cook for 1 minute. Remove from the heat, stir in the breadcrumbs and 2 tablespoons of parsley, and let it cool.
Step 2 – 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.
Step 3 – 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. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
Step 4 – Preheat the grill to medium-high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the centre of the pork registers 300°C, 25 to 30 minutes. Transfer to a cutting board to rest, for about 10 minutes.
Step 5 – Mix the remaining 3 tablespoons of olive oil and 2 tablespoons of parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.