Mushroom-Stuffed Pork Tenderloin - extra-virgin olive oil

Method

• Heat 2 tablespoons olive oil in a large skillet over medium heat.
• Add the bacon and cook until crisp, about 8 minutes.
• Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes.
• Add the garlic and cook 1 minute.
• Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley.
• Let cool.
• 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.
• 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.
• Preheat a 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 center of the pork registers 140 degrees F, 25 to 30 minutes.
• Transfer to a cutting board to rest, about 10 minutes.
• Mix the remaining 3 tablespoons olive oil and 2 tablespoons 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.
• Photograph by Con Poulos