Pork Tenderloin With Oyster Mushrooms and Parsley

READY IN: 55mins


  • 5
    tablespoons olive oil, plus more for brushing (2 and 3)
  • 4
    slices bacon
  • 200
    g oyster mushrooms, thinly sliced
  • 1
    pinch of sea salt & freshly ground black pepper
  • 1
    garlic clove, finely chopped
  • 1
    tablespoon breadcrumbs, homemade
  • 900
    g pork tenderloin, trimmed (2 tenderloins a 450 g)
  • 12
    cup chopped fresh parsley
  • 12
    teaspoon grated lemon zest


  • Cook the bacon until crisp, about 8 minutes, in 2 tablespoons olive oil in a large skillet over medium heat.
  • Add the mushrooms, ½ 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.
  • Stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
  • Make a 2.5 cm 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 and pound with the flat side of a meat mallet until about 1 cm thick.
  • Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with metal or wooden toothpicks.
  • Place the pork rolls on a cooking tray covered with parchment paper (or a silicone sheet), brush with olive oil and season with salt and pepper. Bake in the oven at 180°C for about 30 - 40 minutes.
  • Transfer to a cutting board and leave to rest for 10 minutes.
  • Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.