Adapted from: Food Network
- 8 ounces cremini mushrooms thinly sliced
- Kosher salt and freshly ground pepper to taste
- 1 clove garlic finely chopped
- 1 tablespoon breadcrumbs
- ½ cup chopped fresh parsley
- 2 pork tenderloins (2 to 2 ½ pounds total), trimmed
- ½ teaspoon grated lemon zest
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the mushrooms, salt, and pepper to taste. Cook until the mushrooms are soft, about 4 minutes. Add garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
- Soak 10-12 toothpicks in water to prevent from burning.
- Remove the pork from package 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 ½ 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 the olive oil and season with salt and pepper. Grill, turning until a thermometer inserted into the center of the pork registers 140 F (25-30 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.
Calories: 323; Total Fat: 17g (Saturated Fat: 3.5g); Sodium: 301mg; Cholesterol: 116mg;
Total Carbohydrate: 3g; Dietary Fiber: 1g; Sugar: 1g; Protein: 39g.