Stuffed Pork Tenderloin

Directions:

Before beginning, soak 12-15 toothpicks in water to prevent them from burning on grill. Meanwhile, cook bacon in large skillet over medium heat until crisp, about 5-7 minutes. Add 1-2 tablespoons olive oil, mushrooms, garlic, and salt and pepper to taste. Cook until mushrooms soften, about 5 more minutes. Remove from heat and add in breadcrumbs and spinach, set aside to cool.

Rinse pork and pat dry. Butterfly the pork by cutting down the length of each pork tenderloin, about 1 inch deep, and open the pork so that the tenderloins lie flat. Do not cut all the way through. Cover with plastic wrap and pound with a meat mallet until about 1/2 inch thick. Spread mushroom and spinach mixture evenly over the two tenderloins. Roll up each tenderloin tightly and secure with the soaked toothpicks.

Heat grill to medium heat and brush the grates with some olive oil. Once heated, brush pork with additional olive oil and season with salt and pepper to taste. Grill pork for about 25 minutes or until cooked through (140 degrees). Turn pork over occasionally while grilling. Let pork rest 10-15 minutes before cutting.

While the pork is grilling mix remaining 3 tablespoons olive oil with chopped parsley. Drizzle oil mixture over pork before serving.