Pork tenderloin stuffed with mushrooms

Ingredients:

• 2 pieces of prepared pork tenderloin (0.9-1.1 kg total)
• 225 g thinly sliced ​​cremini mushrooms
• 5 tbsp extra-virgin olive oil, plus a little extra for greasing the meat
• 4 slices of bacon, chopped
• Coarse salt and freshly ground black pepper
• 1 finely chopped clove of garlic
• 1 tbsp. bread crumbs
• 1/2 cup chopped parsley leaves
• 1/2 tsp grated lemon zest

Preparation:

1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the bacon and cook until crisp-fried, about 8 minutes. Add the cremini mushrooms and 1/2 teaspoon of salt and pepper to taste. Cook until the mushrooms are tender, about 4 minutes. Add the garlic and cook for 1 minute. Remove the skillet from the heat and stir in the breadcrumbs and parsley, reserving 2 tablespoons of the oil. Let cool.
2. Soak 10-12 toothpicks in water to prevent them from burning during baking. Wash and dry the pork. Cut the pork so it opens like a book: Make a 2.5 cm deep cut along each piece, without cutting all the way through. Open the pork like a book to create a flat piece.
3. Cover the pork tenderloin with plastic wrap and pound it with the flat side of a meat mallet to a thickness of about 1.5 cm, starting in the middle and working toward the edges. Spread the mushroom mixture on two pounded tenderloin pieces. Starting with the long side, roll each piece tightly into a roll. Secure the seam with toothpicks.
4. Preheat the grill to medium-high heat. Grease the grates with olive oil. Brush with olive oil. pork rollsSeason with salt and pepper. Grill, turning, for 25-30 minutes, until the center reaches 140°F (60°C) on a thermometer. Transfer to a cutting board and let rest for about 10 minutes.
   
   In a bowl, combine the remaining 3 tablespoons of olive oil and 2 tablespoons of parsley, lemon zest, and salt and pepper to taste. Remove the toothpicks and cut into rolls. Drizzle with the parsley-infused oil.