Heat olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes.

Add the mushrooms, 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 tbsp olive oil and 2 tbsp 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.

DONE!