Stuffed Pork Loin
1 Jar Bellisari's Saigon Street Sauce
3 Tbsp Extra-Virgin Olive Oil
4 Slices Bacon, chopped
8 oz Cremini Mushrooms, thinly sliced
Kosher salt and freshly ground pepper
1 Clove Garlic, finely chopped
1 Tbsp Breadcrumbs
1/2 Cup Chopped fresh parsley
2 Pork Tenderloins (2 to 2 1/2 pounds total), trimmed
1/2 Tsp grated Lemon Zest
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. 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 and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
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 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. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the cooking twine.
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 and brush Bellisari's Saigon Sauce generously to the loins. Let them rest, about 10 minutes.Mix 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the twine and top with parsley mixture garnish.