Mushroom-Stuffed Pork Tenderloins

Directions

1. Heat 2 Tbsp extra virgin olive oil in a large skillet over medium heat on your grill.
2. Add the bacon and cook until crisp, about 8 minutes.
3. Add the mushrooms, ½ tsp salt and pepper to taste; cook until the mushrooms are soft, about 4 minutes.
4. Add the garlic and cook for 1 more minute.
5. Remove from the heat. Stir in the breadcrumbs and all but 2 Tbsp of parsley. Set aside to cool.
6. Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry with paper towels. 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.
7. Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about ½ inch thick, starting from the middle and working outward.
8. Coat the outside liberally with Hickman’s Divine Swine Injectable Pork Marinade and season both sides with the Hickman’s Divine Swine Pork Rub.
9. Spread the mushroom mixture over the tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks, or tie with butcher’s twine.
10. Preheat your grill to medium direct heat and spray the grates with olive oil.
11. Brush the pork rolls with University of Que G.P.A. Sauce, grilling and turning, until reaching an internal temperature of 140 °F, approximately 25 to 30 minutes.
12. Transfer to a cutting board to rest, about 10 minutes.
13. Mix the remaining 3 Tbsp olive oil and 2 Tbsp parsley, lemon zest, and salt & pepper (to taste) in a bowl. Remove the toothpicks or twine and slice the pork rolls. Top with parsley oil and/or the University of Que G.P.A. Sauce.