Pork Tenderloin With Oyster Mushrooms And Parsley

• 5 tablespoons olive oil, plus more for brushing (2 and 3)
• 4 slices bacon
• 200 g oyster mushrooms, thinly sliced
• 1 pinch of sea salt & freshly ground black pepper
• 1 garlic clove, finely chopped
• 1 tablespoon breadcrumbs, homemade
• 900 g pork tenderloin, trimmed (2 tenderloins a 450 g)
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon grated lemon zest

1. Cook the bacon until crisp, about 8 minutes, in 2 tablespoons olive oil in a large skillet over medium heat.
2. 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.
3. Stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
4. Make a 2.5 cm 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.
5. Cover the pork with plastic wrap and pound with the flat side of a meat mallet until about 1 cm thick.
6. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with metal or wooden toothpicks.
7. Place the pork rolls on a cooking tray covered with parchment paper (or a silicone sheet), brush with olive oil and season with salt and pepper. Bake in the oven at 180u0b0C for about 30 - 40 minutes.
8. Transfer to a cutting board and leave to rest for 10 minutes.
9. Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.

olive oil, bacon, oyster mushrooms, salt, garlic, breadcrumbs, parsley, lemon zest

Taken from www.food.com/recipe/pork-tenderloin-with-oyster-mushrooms-and-parsley-522955 (may not work)